The summer is over yet I am still craving for Halo-halo, I loved eating this dessert. And you know what there are different version of our dessert.
Here are some information regarding with the Filipino greatest dessert and the different version of it from the other countries.
"Halo-halo a popular Filipino dessert that is a mixture of shaved ice and eveporated milk to which are added various boiled sweet beans and fruits, and served in a tall glass or bowl.
Ingredients include boiled kidney beans, garbanzos, sugar palm fruit (kaong), coconut sport (macapuno), and plaintains caramelized in sugar, jackfruit (langkâ), gulaman, tapioca or sago, nata de coco, sweet potato (kamote), pounded crushed young rice (pinipig). In terms of arrangement, most of the ingredients (fruits, beans, and other sweets) are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar, and topped with either (or a combination of) leche flan, ube halaya, or ice cream. Evaporated milk is poured into the mixture upon serving."
"Patbingsu or patbingsoo (팥빙수) is a very popular snack/dessert in South Korea especially during the sweltering and humid summer season.
This snack originally began as ice shavings and sweetened azuki beans (known as pat, 팥). It was sold by street vendors. In contemporary culture, it has become a very elaborate summer dessert, often topped with ice cream or frozen yogurt, sweetened condensed milk, fruit syrups, various fruits such as strawberries, kiwifruit, and bananas, small pieces of tteok (rice cake), chewy jelly bits, and cereal flakes."
"Anmitsu (あんみつ) is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyuhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.
A few variations on this dessert do exist. Mitsumame is anmitsu without bean paste, the mame meaning the peas that are served with the syrup and anko instead. Cream anmitsu is anmitsu with ice cream on top. Shiratame dango are also commonly used as toppings."
"Sâm bổ lượng is a Vietnamese sweet, cold soup of Chinese origin, similar to a tong sui (Chinese dessert soup). Although the exact recipe may vary, sâm bổ lượng generally contains Job's tears, dried longans, red jujubes, lotus seeds, and thinly sliced seaweed, with water, sugar, and crushed ice. In place of the Job's tears, pearl barley may sometimes be used, and thinly sliced strips of ginger and/or ginseng root, wolfberries, or ginkgo nuts may also appear as ingredients.
Sâm bổ lượng is most readily available in Cholon, the Chinatown of Ho Chi Minh City, and is generally served in a tall glass. Although it is sometimes described as a drink, the term "soup" is more appropriate as a spoon is generally necessary to consume the solid ingredients.
The original Chinese version of sâm bổ lượng is called qīng bǔ liáng (清補涼 in Hán-Việt: thanh bổ lượng; chingpoleung, ching po leung, or ching bo leung in Cantonese), and is most popular in the Cantonese cuisine of Guangdong, Hong Kong, and Macau. Also known commonly as Liuwei soup (六味湯, lit. Six flavour soup)."
"Cendol is a traditional dessert originating from South East Asia which is still popular in Indonesia, Malaysia, and Myanmar (where it is known as Mont let saung), Singapore, Vietnam and Southern Thailand (where it is called lortchorng singapore ลอดช่องสิงคโปร์).
There is popular belief in Indonesia that the name "cendol" is related to and originated from the word jendol; in Javanese, Sandunese, and Indonesian Language it means "bump" or "bulge", it refer to bumpy sensations of the green worm-like jelly passed through the mouth during drinking es cendol. In Malaysia, some cendol makers have been selling cendol for past three generation, since 1920.
The dessert's basic ingredients consist of coconut milk, a worm-like jelly made from rice flour with green food coloring (usually derived from the pandan leaf), shaved ice and palm sugar. Next to these basic recipe, other ingredients such as red beans, glutinous rice, grass jelly, creamed corn might also be included.
In Sunda Indonesia, cendol is a dark green pulpy dish of rice (or sago) flour worms with coconut milk and syrup of areca sugar. It used to be served without ice. In the Javanese Language cendol refers to the green jelly-like part of the beverage, while the combination of cendol, palm sugar and coconut milk is called dawet. The most famous variant of Javanese es dawet is from Banjarnegara, Central Java.
The affluence of Singapore, as well as Western influence, has given rise to different variations of cendol. One can occasionally come across variants such as cendol with vanilla ice-cream or cendol topped with durian."
"Ais kacang is a Malaysia dessert. Traditionally a special ice machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.
Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly and cubes of agar agar as common ingredients. Other less common ingredients include aloe vera in one form or another (e.g. jelly), cendol, Nata de coco or ice cream in various variants of the dessert. A final topping of evaporate milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.
Many South-East Asian coffee shops, hawker centres and food courts offer this dessert. Nowdays, Ais Kacang is mostly known as 'ABC' (acronym for Air Batu Campur, literally means "Mixed Ice")."
"Falooda or Faluda ( فالودہ) is a popular and traditional cold dessert or beverage in South Asia made primarily by mixing rose syrup with vermicelli and tapioca pearls along with either milk or water. Falooda is an adaptation of the Persian dessert Faloodeh and was brought to the Indian subcontinent during the Mughal period. Basil seeds (sabza/takmaria), tutti frutti, sugar, and ice cream may be added. However, it is not the same as the faloodeh made in Iran and Afghanistan. The vermicelli used is often made from arrowroot rather than wheat. The rose syrup may be substituted with another flavoured base to produce kesar (saffron), mango, chocolate, and fig Falooda.
Falooda is a summer drink throughout Iran, Pakistan, India, Bangladesh, Sri Lanka, Myanmar, and the Middle East and is readily available in hotels and on beach stalls. A variant is falooda kulfi, where falooda and kulfi are served together with a syrup
A famous type of Falooda, named the "Andrea", involves mixing various different rose syrups with creamy milk and premature tapioca pearls.
In Bangladesh, a common variant of Faluda in the south coast of the country is made with Ketaki (pandan) extract, pistachios, Shagu pearls, creamed coconut and mango as well as milk, vermicelli and may even include strong black tea to make quite a distinct flavour."
See also in: http://en.wikipedia.org/wiki/Halo-halo
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