Halo-Halo Graham Float - it may sound a little unusual to some, but it is in fact a new addition to the list of Filipino desserts.
Imagine having to eat your graham float with the ingredients from halo-halo. When I first heard of it, I thought it was very odd - but unique and interesting at the same time. Then I tried searching more about it and found out that many Filipinos tried it already. I thought to myself, this may be the time to try it and see for myself if I can make it for my family after.
Surely, a lot of us are lovers of this. Especially during the summertime, Filipinos can’t help but chew on anything sweet and cold. It is the season where ice cream and ice candies are selling well. But the star of the show is none other than the very special Pinoy iced dessert. I guess you can only count on your fingers the Filipinos who aren’t fond of this delicacy. I, for sure, know that more of us love it so much. So, how about making it into a refrigerator cake? If you ask me, it worked totally fine. My family liked it more than I expected them to.
At first, you’ll think that the recipe is too much to make because of the number of ingredients. But worry not. You won’t even get to feel tired after preparing it because all you have to do is mix and layer them all together!
Tips How to Make Halo-Halo Graham Float
- Since it has many ingredients, you can try to mix and match. For example, if you don’t have leche flan, try putting a spoon of ube halaya instead.
- Use graham crackers if you have enough time to prepare the dessert. But if you want to get that cake consistency faster, you may use crushed graham.
- A glass tray is preferable for the recipe. You can also use tall plastic cup if you want to sell single serving.
- It's best to chill the dessert overnight before serving.
Halo-Halo Graham Float
- 300 ml all purpose cream
- 75 ml condensed milk
- 125 g graham crackers
- 1 cup sweetened banana sliced
- ¼ cup white beans
- ¼ cup red beans
- ½ cup nata de coco
- ¼ cup kaong
- 2 tbsp ripe jack fruit
- ½ cup macapuno
- 3 tbsp leche flan
- 3 tbsp ube halaya
- In a bowl, whip the all-purpose cream and condensed milk at medium speed until soft peaks form. Set aside.
To make the float cake
- Scoop ¼ cup of the cream and spread it evenly on a glass container. Place a layer of graham cracker, break a piece of the cracker and fill the gaps.
- Add about 1-2 tsp of each halo-halo ingredients (except the ube halaya, leche flan, macapuno and jack fruit) then scoop another layer of cream. Repeat the same step to add another layer of graham crackers and cream until the container is ¾ full.
- On the final layer, add the remaining halo-halo ingredients. Cover and refrigerate for at least 2 hours or overnight.
To make the graham float in a cup
- Scoop a tablespoon of crushed graham crackers then add a layer of the whipped cream.
- Add the halo-halo ingredients including sweetened banana, white beans, red beans, nata de coco and kaong. Repeat the same step until the cup is ¾ full.
- Add more whipped cream and put the ube halaya, leche flan, macapuno and ripe jack fruit for the toppings. Chill and serve!