Peel the sweet potatoes, then rinse them thoroughly under running water. Cut into small, even-sized cubes.

Transfer the sweet potato cubes into a small pot and pour in enough water to cover them.

Bring to a boil over medium heat and cook for 6 to 8 minutes, or until they begin to soften.

Add brown sugar (or washed sugar) and stir well until fully dissolved.

Lower the heat and let it simmer until the sweet potatoes are tender.

Turn off the heat. Add vanilla extract and stir to combine.

Set aside and allow to cool completely before serving or using in other recipes.

Peel the plantains and slice them into even pieces.

Transfer the sliced plantains to a small pot and add enough water to cover them.

Bring to a boil over medium heat for about 6–8 minutes.

Add brown sugar or washed sugar, then stir gently to dissolve.

Lower the heat and let it simmer until the plantains are tender.

Turn off the heat, add vanilla extract, and stir to combine.

Set aside and allow it to cool completely

In a saucepan, combine the gulaman powder and sugar.

Add water and stir well until the mixture is fully dissolved.

Place over medium heat and bring to a boil, stirring continuously.

Once it starts boiling, turn off the heat.

Allow it to cool at room temperature, then chill in the refrigerator until fully set.

Once set, slice into cubes and set aside.

In a mixing bowl, whisk together the egg yolks, condensed milk, and evaporated milk until smooth and well combined.

Strain the mixture using a fine sieve to remove any lumps for a silky texture.

Pour the mixture into a saucepan and cook over low heat, stirring continuously, until it reaches a gentle simmer.

Turn off the heat, then add the vanilla extract and stir until fully incorporated.

Allow the mixture to cool completely at room temperature.

Set aside for later use.

Place pinipig in a pan

Cook over low heat

Use a rubber spatula to stir the pinipig often to prevent burning.

Continue cooking and stirring until the pinipig turns slightly brown and releases a fragrant aroma

Once toasted let it cool then transfer the pinipig to a bowl

In a tall 16oz glass or plastic cup, add about a teaspoon of each of your chosen ingredients (e.g., sweetened beans, fruits, jellies, etc.).

If you prefer it sweeter, feel free to add a bit of sugar. Personally, I find the ingredients sweet enough on their own, so I usually skip this part.

Fill the glass to the brim with finely shaved ice. Gently press it down and add more until it’s tightly packed.

Pour a generous amount of custard milk over the shaved ice, letting it seep through the layers below.

Add your desired toppings—leche flan, ube halaya, a scoop of ice cream, or even pinipig for some crunch.

Serve immediately with a long spoon.

Mix well before digging in and enjoy your halo-halo experience!