Halo Halo Flan
Ingredients
- ¾ cup pinipig fresh or frozen, pounded sweet rice
- 1 ½ cup coconut milk
- 6 tbsp sugar for caramel
- 4 eggs
- 1 can (300 mL) sweetened condensed milk
- ¼ cup macapuno drained, coconut sport strings
- ¼ cup kaong drained, sugar palm fruit
- ¼ cup red or green nata de coco drained, coconut gel
- ¼ cup sweetened garbanzos drained, chickpeas
- 2 tbsp grated cheddar cheese
- ½ tsp finely grated lemon rind
Instructions
- Preheat oven to 325 degree F. Soak pinipig in coconut milk.
- Caramelize 3 tbsp sugar in a leche flan mold. Spread evenly and set aside. Repeat process with another leche flan mold.
- In a bowl, beat eggs lightly. Add condensed milk, pinipig mixture, macapuno, kaong, nata de coco, garbanzos, cheese and lemon rind. Mix to combine.
- Pour mixture into the prepared leche flan molds. Place molds in a roasting pan and set in the middle shelf of the oven. Pour enough hot water in the roasting pan to come halfway up the sides of the molds. Bake for 1 hour or until top is set.
- Let cool to room temperature. Chill for several hours before serving.
- To remove from the mold, run a knife around the sides and quickly turn the mold into a serving plate. Pour the caramel sauce over it.
Notes
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