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Halo-Halo: A Sweet Filipino Treat Featured in The New York Times Recipe Box

Halo-halo

Being featured in The New York Times website is a significant privilege and recognition for any individual, organization, or piece of content. As one of the most reputable and influential newspapers in the United States and around the world, The New York Times holds considerable sway in shaping public opinion and discourse.

The New York Times is renowned for its comprehensive coverage of domestic, national, and international news, as well as its insightful opinion pieces, investigative journalism, and thoughtful reviews. Being featured in The New York Times exposes a vast and diverse audience to millions of digital-only subscribers and print subscribers.

Moreover, widely regarding The New York Times as a newspaper of record means that people consider its reporting authoritative and reliable. Other news outlets, scholars, and policymakers often cite it.. As such, being feature in The New York Times lends credibility and prestige to the subject matter or individual highlighted.

Halo-halo

Here’s a recipe for making Halo-halo, as outlined by The New York Times:

Ingredients:

  • ¼ cup evaporated milk
  • Sweetened condensed milk, to taste
  • 1 tablespoon nata de coco (coconut gel), plus more for topping
  • 1 tablespoon palm fruit in syrup
  • 1 tablespoon white beans or chickpeas in syrup
  • 1 tablespoon red mung beans in syrup
  • 1 tablespoon sago (tapioca pearls in syrup)
  • 1 tablespoon fresh, diced mango, plus more for topping
  • 1 cup shaved ice, or as needed
  • 1 scoop ube ice cream
  • 1 tablespoon ube halaya (purple yam jam)
  • 1 small square flan, cut into 1-inch pieces, store-bought or homemade (optional)
  • Crushed corn flakes, for topping

Preparation:

Step 1: Pour the evaporated milk into a spouted measuring cup or a small bowl. Sweeten to taste with the condensed milk (about 2 teaspoons), keeping in mind that you will add other sweet ingredients.

Step 2: Place the nata de coco, palm fruit, white beans, red mung beans, sago, and mango in a tall clear glass, filling it one-third. Fill each glass to the top with crushed ice. Top with a scoop of ice cream, the ube halaya, flan, and more nata de coco and mango.

Step 3: From one side of the glass, slowly drizzle in the milk mixture. Top with crushed corn flakes and serve with a tall spoon. To eat, dig to the bottom of the glass with a spoon and “mix mix.”

Tip: You can find jarred halo-halo mixes and other ingredients online and in Filipino and Asian markets.

Overall…

The feature in The New York Times Recipe Box exemplifies the cultural significance and appeal of Filipino cuisine, showcasing the beloved dessert, Halo-halo. This recognition not only celebrates the rich flavors and vibrant textures of Filipino culinary traditions but also provides a platform for sharing this heritage with a global audience. Through the detailed recipe and step-by-step instructions provided by The New York Times, Halo-halo emerges as more than just a dessert—it becomes a cultural ambassador, inviting people from all walks of life to savor its sweet delights and experience a taste of Filipino culture. As Halo-halo gains recognition on international platforms like The New York Times, it reinforces the importance of cultural exchange. Appreciation fosters greater understanding and unity among diverse communities worldwide.

 

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Report

Written by Marjo Piedad

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