The Secret Behind Great Halo-Halo

Halo-halo is one of the most recognizable desserts in the Philippines, but most of us only encounter it once it’s already assembled in a glass. In this episode of Kusina Guide, Nica goes to Malabon to visit Ellet’s Sweets, a third-generation family business known for producing bottled halo-halo ingredients used by homes, restaurants, and dessert shops across the country. From nata, beans, and saba to the systems that keep everything fresh daily, Nica learns how these ingredients are made before bringing what she learned into the FEATR test kitchen to create her own version of halo-halo. Special thanks to: Maria Christina Ian Gerald Masangkay Ellet's Team Follow Nica: https://www.instagram.com/nicasoledad/ HALO - HALO CAKE Ingredients: Ingredients: For the Vanilla Sponge Cake: 5 large eggs ¾ cup sugar 1 cup cake flour ¼ cup cornstarch ½ tsp salt 1 tsp vanilla extract 3 tbsp milk 3 tbsp oil For the Leche Flan: ½ cup sugar 10 egg yolks 1 can condensed milk 1 can evaporated milk 1 tsp vanilla extract Filling & Frosting: Ube whipped cream (for the filling) Vanilla whipped cream (for the frosting) Toppings (well-drained): Nata de coco Kaong Red beans White beans Finishing: Pinipig Crushed cornflakes Procedure: Make the vanilla sponge cake: 1. Preheat the oven to 170°C. Line two 8-inch cake pans. 2. In a bowl, whip eggs and sugar until thick, pale, and reach ribbon stage. Add vanilla extract. 3. Sift together cake flour, cornstarch, and salt. Gently fold into batter. 4. Combine milk and oil in a separate bowl. Fold into batter until fully incorporated. 5. Divide batter evenly between pans. Bake for 20-25 mins or until set. Cool completely before assembling. Make the leche flan layer: 1. In an 8-inch pan, melt sugar over medium heat until caramelized. Swirl to coat the bottom evenly. Let cool and set. 2. In a bowl, gently mix egg yolks, condensed milk, evaporated milk, and vanilla. Pour mixture into caramel-lined pan. Cover with foil. 3. Bake in a water bath at 150°C for 60-75 mins or until set. Chill overnight until firm enough to handle. Assemble the cake: 1. Place one vanilla sponge cake as the base. Pipe a border of vanilla whipped cream around the edges. Spread a layer of ube whipped cream in the center. 2. Carefully place the whole leche flan on top. Spread a thin layer of ube whipped cream over the leche flan. 3. Place the second vanilla sponge cake on top. Chill for 30 mins to stabilize. 4. Frost the entire cake with vanilla whipped cream. Smooth the sides and top. Pipe borders along the top edges. 5. Arrange halo-halo toppings on top of the cake. Lightly brush or spoon gelatin glaze over toppings for shine. Finish with pinipig and crushed cornflakes. Chill cake for at least 1hr before slicing. Serve cold and enjoy. Serving size: 10-12 servings Preparation time: 1 hr Cooking time: 1 hr 30 mins Assembly time: 30 mins Chilling time: 4hrs or overnight Jump to: (0:00) Intro (0:25) What Makes a Good Halo-Halo? (1:45) Ellet's Factory Tour (4:37) Nica's Halo-Halo Cake (14:10) Taste Test, Outro ------------------------------- We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at [email protected] The Fat Kid Inside Studios Erwan Heussaff - Founder Kashka Gaddi - Creative Director Eamonn Quizon - Cinematographer Edel Valera - Story Producer Harold Singzon - Story Producer Mary Lournette Baligod - Story Producer Kleo Balares - Supervising Producer Hans Rivera - Creative Director Janelle Sy - Content Producer Elyzza Ragodon - Associate Producer Julius Rivera - Videographer Lorraine Santos - Editor Dana Blasé - Editor Kim Arroyo - Editor Evan Olfato - Editor Whilhem Lorena - Multimedia Editor RM Alfonso - Multimedia Editor Martin Narisma - Food Editor Ynna Gaita - Junior Food Editor Kathryna de Bustos - Social Media and Content Manager Chester Velasco - Studio Manager & Camera Operator Kevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic Artist & Illustrator Joshua Gonzales - Graphic Designer Dajed Binauhan - Multimedia Artist Eros Deocariza - Multimedia Artist Bianca Adriano - Accounts & Sales Coordinator Roanne Salvacion - Administrative Accountant Donalyn Aranda - Accounting Assistant Jennylyn Quizon - Accounting Staff Marvin Hernandez - Messenger Janette Mellina - Office Maintenance Personnel Sandy Mellina - Office Maintenance Personnel Content Creators: Seth Alonzo Samuelle Bawasanta Trisha Chua Nica Soledad Interns: Fionna Virgo Andrea Bernardo Social Media: http://www.instagram.com/featrmedia https://www.tiktok.com/@featrmedia http://www.facebook.com/featrmedia https://x.com/featrmedia https://www.threads.com/@featrmedia Follow Erwan: http://www.instagram.com/erwan https://www.threads.com/@erwan