street-food: Halo-halo

Evidence: 100 • authority: 72

Halo-halo is a popular cold dessert in the Philippines made with crushed ice, evaporated milk or sometimes coconut milk, and flavoring such as ube jam (ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig, boiled taro or soft yams in cubes, flan, slices or portions of fruit preserves, and other root crop preserves. The dessert is often topped with a scoop of ube ice cream and sometimes other fruit-based ice cream flavors like melon or coconut, though it is just as likely to go without ice cream as well. It is usually prepared in a tall clear glass and served with a long spoon. Halo-halo is considered to be the unofficial national dessert of th…

Evidence: 47 • authority: 72

Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (buko) with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and fiestas. By changing the ratio of milk, buko salad desserts can also become beverages (usually chilled or with shaved ice), known generally as samalamig. A frozen dessert version of the dish is known as ice buko.

Evidence: 47 • authority: 72

Ube halaya or halayang ube (also spelled halea, haleya; from Spanish jalea 'jelly') is a Filipino dessert made from boiled and mashed purple yam (Dioscorea alata, locally known as ube). Ube halaya is the main base in ube flavored pastries and ube ice cream. It can also be incorporated in other desserts such as halo-halo. It is also commonly anglicized as ube jam.

Evidence: 47 • authority: 72

Queso ice cream, also called keso ice cream or cheese ice cream, is a Filipino ice cream flavor prepared using cheddar cheese. It is one of the most common ice cream flavors of the traditional sorbetes ice cream (usually dyed bright yellow), and is commonly served with scoops of ube, vanilla, and chocolate ice cream in one cone. The classic dessert has a salty-sweet, tangy and savory flavor which blends sweet cream and orange bits of cheese. It is also commonly eaten as an ice cream sandwich with pandesal bread rolls, or made with corn kernels (a popular dessert pairing in the Philippines called mais con queso).

Evidence: 47 • authority: 72

Ube ice cream is a Filipino ice cream flavor prepared using ube (purple yam, not to be confused with taro/purple sweet potato) as the main ingredient. The ice cream is often used in the making of the dessert halo-halo.

Evidence: — • authority: 72

Dioscorea alata – also called ube, ubi, uwhi, purple yam, winged yam, or greater yam, among many other names – is a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender (hence the common name), but some range from creamy-white to plain white. Although it is sometimes confused with taro and the Okinawa sweet potato beniimo (紅芋) (Ipomoea batatas 'Ayamurasaki'), D. alata is also grown in Okinawa. Its origins are in the Asian and Oceanian tropics. Some varieties attain great size. A mambatap greater yam grown in Maprik, East Sepik Province, Papua New Guinea, around 1939 was 3.5 m (11 ft) in length.

Evidence: — • authority: 72

Shaved ice is a large family of ice-based desserts made of fine shavings of ice and sweet condiments or flavored syrups. Usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. The dessert is consumed worldwide in various forms and ways. Shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks. Many shaved ices are confused with "Italian ice", which is derived from the similar Italian dessert known as "granita". However, Italian ice, also known as "water ice", often has the fruit juice or other ingredients, like almond, incorporated into the sugared water befor…

Evidence: — • authority: 72

Sili ice cream is a Filipino ice cream flavor prepared using labuyo chili, coconut milk, puréed strawberries and sugar. It was invented by the 1st Colonial Grill restaurant in Albay in 2004 and has since become a highly popular flavor. It is associated with and inspired by the regional cuisine of Bicol, which characteristically serves spicy dishes in coconut milk.