Halohalo, that Pinoy iced dessert popular during the hot summer months take on an interesting form in the highlands of the Cordilleras, even when it’s cold. The clincher? Interesting ingredients used that set it apart from the rest of the concoction in the lowlands.
A casual walk in the streets of Banaue and Sagada proved to be amusing as I just found out that the halohalo stalls in these areas, and perhaps in most of the Cordillera region, uses rather not so familiar ingredients. Where else can you find fresh fruit in lieu of fruit preserves in syrup popular “down there?” But what really piqued my interest was the inclusion of elbow macaroni. Unusual? Yes!
According to an account told to me by a woman in Sagada, locals used to prepare macaroni and fruit salad and when the halohalo was introduced, they simply added ice and other ingredients to it drizzled with Liberty evaporada (evaporated milk).
A small plastic cup costs P20 ($0.40) in Banaue and P25 in Sagada with almost similar ingredients but the fresh fruit may vary.
In Banaue, the ingredients include boiled camote (sweet potato), coconut strips, cooked saba banana in syrup, crushed peanuts, gulaman (jelly), sago and boiled, unsweetened ube (purple yam).
In Sagada: pinipig (rice crispies), melon strips, boiled and slightly sweetened ube, apple, avocado, boiled camote, banana, and red and green gulaman. Brown sugar is used. Here, I really liked the crunch of the apple and the textures of the different ingredients makes this a sating snack. Compared to Banaue, I liked this which is available across the street from Ganduyan Inn.
By the way, be informed that these vendors, unless you destroy the plastic cups, recycle these.
Check other halohalo versions in this post.