Awe yah. Halo Halo Chia Pudding. I did it and it’s glorious. Filled with ube, lanka (jackfruit) and crispy pandan quinoa puffs. Yes Filipino can still be good and healthy.
What is Halo Halo? Well it is a dessert and the name means mix mix in English and it traditionally consists of beans, fruit soaked in syrup, lots of Ube ice cream and shaved ice. Like a parfait that has, creamy and crunchy – it is a dessert where you get a different texture in every bite.
I’ve had this idea ever since I was on vacation in the Philippines. I would see that they would use Filipino ingredients in Anglo dishes – which is my jam as you know. Eating chia pudding is one of my loves and wanted to merge it with some different flavors.
While I was eating some with Abby and the idea just hit me. *Make it healthy and turn it into chia pudding girl* So I did.
Making this version of the Halo Halo nixes all that unnecessary added sugar and gets replaced with ingredients that taste good on it’s own.
The bottom layer of the halo halo is a mix of diced fresh mangoes and pineapples. It just adds a layer of freshness to it.
The chia pudding is made from ripe jackfruit blended with coconut water. Adding the chia seeds gives it a nice jammy texture.
I used the ube halaya recipe from the babka recipe I posted a few weeks earlier. Adding more milk thins it out to a nice pudding making it silky smooth.
To top it off I added some coconut whip to round out the Filipino flavor trifecta. For some crunch factor I dusted some puffed quinoa with pandan powder. I also found these fruit crisps at the Fancy Food Show back in January.
As you can see from the ingredient list, it’s quite minimal and all natural. I do want to point out that this post is not sponsored by them. I love discovering new products from the Philippines that are heading into the whole foods direction and I wanted to share it with you all.
The fruit crisps add that nice last layer of crunch.
Filled with ube, lanka (jackfruit) and crispy pandan quinoa puffs. Yes Filipino can still be good and healthy.
Place the jackfruit and coconut water in a blender and blend until nice and smooth. Transfer to a jar with a lid and add in the chia seeds. Let sit in the refrigerator at least 1 hour to hydrate the chia seeds to get to that jammy consistency.
Follow the instructions in this recipe. Come back here and thin it out a bit more by placing the ube halaya in a food processor and adding in the coconut water a tablespoon at a time. You want it to be the consistency of pudding where it's easy to scoop and very smooth.
I like doing this in a small Tupperware box where you can close the lid. Put the pandan powder and quinoa in the box and close it. Shake it until it's fully coated. You can also do this in a zip lock bag.
Line up your 4 glasses and equally divide the fruit into each glass.
Layer up the Ube Halaya.
Top with the Jackfruit Chia Pudding.
Finish with a layer of coconut whip.
Repeat the layers with each glass.
Stick in a few shards of the fruit crisps and top with the pandan puffed quinoa. Enjoy!
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