Category : Desserts
Author : Jaycee
Hits : 5727
Date : 19/07/2005
3/4 cup sugar3/4 cup water2 cups water chestnuts, diced1 tsp. red food coloring, dispersed in1 cup water1/2 tsp. langka essence1 tsp. green food coloring, dispersed in1 cup water1/2 tsp. pandan essence3/4 cup cassava flour4 cups water1 cup CARNATION Evap4 cups crushed ice
1. Make syrup by boiling sugar and water, stir until sugar is completely dissolved.2. Divide water chestnuts into 2, place 1 part into red colored water and add langka essence. Marinate chestnuts absorb red color.3. Repeat procedure using green food coloring and pandan essence.4. Divide cassava flour into 2 bowls. Drain water chestnuts very well, roll in flour until well coated. Keep 2 colors separately. Shake excess flour from chestnuts using a strainer.5. Boil 2 cups water, drop red chestnuts into boiling water. When chestnuts starts to float, remove from boiling water and soak in prepared syrup. Repeat procedure for the green chestnuts.6. To assemble, in a bowl combine red and green water chestnuts, ice and milk. Serve right away.*Cook Notes:1. Other colors and flavorings can be used for a more colorful halo-halo. 2. Sweetened black monggo beans, white beans and other sweets can be added for a special halo-halo. 3. Water chestnuts or apulid is available in the canned vegetable section of the supermarket while langka and pandan essences and cassava flour can be found in the baking section of the supermarket.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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