Honors Yes Ma'am: Creating the Perfect Filipino Dessert

This is the finished product for the Jello itself as you can tell it's not wiggling as much, so that means it's solidified. I'm gonna right in and cut out some of this jello. Okay, so I'm just taking a little bit of leche flan, this is coconut water that we have frozen, I love coconut, I need my dog coconut. It could be plain water but it just adds a nice coconut taste. So you press down fancy and if you don't have one of these fancy Hawaiian shaved ice machines, you're gonna get uh a metal scraper that they you can get it from a store, you can just like scrape like a block of frozen ice. My mom just eats shaved actually, guys, there is some old people typically served with ube ice cream ube is another you know essential ingredient in the Philippines this my favorite ube ice cream how come you got two pints over there mommy come on I'm gonna eat this because all right, all right moment of truth we're gonna taste the rainbow here all these beautiful colors and treats and textures. This is a child's dream layer I'm gonna make a big one, I like to build mine first with a little bit of a base and then this is pandan with some condensed milk pandan is a leaf it's a very essential flavor in the Philippines um usually it's typically regular condensed milk but I was like you know what bon bon's one of my favorite things pieces of flan these beautiful treasures and then we have these sweet red beans that is pretty prominent in the Philippines and kind of southeast Asia, I grew up not liking the red beans but yeah I like macapuno on the bottom too which is shredded coconut meat that's been cooked down in a simple syrup it's silky it's like a nice little gem to find the bottom of your halo hollow and then you have some tapioca curls that got cooked in some coconut milk, you're like a kid in the candy shop right now put some of this yeah I like strawberries and then we have some palm seeds that are in syrup you can buy them clear you can buy them either in red or green and most of these things are all available in your local Asian stores. You're making my ice melt hurry up don't rust magic with a little bit of the meat pig which is just pretty much puffed rice flake it's just for texture, you can also use rice krispies which is basically the same and then uh coconuts that's the herald I know I'll make a little bit flat on top I got to make a little a bed for the ice cream oh my gosh look at this on top a little bit yes I love it look how it's just overflowing all right let's queen's let me build my hollow hollow on the bottom, I like to put some leche flan because I'd like to have a little surprise at the bottom then I'm gonna add some ice and of course you're gonna have the pandan and then I like to do tapioca and then I'm gonna do mango jello cubes and then I like to do corn it's making me so excited some more ice macapuno, a little bit of suabe leaf and then leche flan again on top yeah, you need to make the bed for the ice cream it's key and then I'm going to do a little bit of peanut bag ube malted crunch yes last but not least coconut because I'm a coconut liver bang bang that's it. The key thing for me is wait bro cheers oh sorry savage chips cheers already, I start from the side right here and I let the ice cream melt all the way to the bottom, I like to save the ice cream to the last so hollow pretty much just means to mix mix usually in a large glass like this and you have like a pretty long spoon you want to kind of like mix all those flavors up. I like to keep my ice cream a little bit separate so it's like something I can kind of like always go back to what's your favorite part about the hall hall when you have to let you flan, and it's just like it's just like a surprise. I like that there's like beautiful little treasures in each little bite the key thing is you got to eat fast so the ice won't melt I like when it melts this right here is the perfect dessert for when it gets hot outside it's super fun too like just imagine if you have all this out all your friends come over, it could be a whole communal thing we try to keep it as traditional as possible but you can elevate it and add your own flavor to it choose your own adventure live your best life see you soon south bronx all day pace bon appetit bon appetit baby already know nobody makes this from scratch or something except for us yeah because we're fancy

"WEBVTTKind: captionsLanguage: enjust going to keep wiggling it until it goes the way you want it to work i should get like telling make the boys say hello i'm rocking the beat wow what's up everybody it's tiana g aka t and today we're going to be making one of my favorites a classic halo hollow holo holo is a traditional filipino dessert it means to mix mix there's lots of different components in holo holo it's really just about shaved ice a bunch of different condiments kind of like a choose your own adventure vibe but you pretty much just want to like layer and add flavors typically we're just going to mix it summer is coming up it's right on time this is the perfect dessert to cool down and mix it up let's get started caramel is essential for flan it's going to be pretty much what goes on the bottom of our baking dish and then once we flip it over once it's cooked all this caramel is just going to ooze on top of it it's going to be great i'm going to turn my induction burner on and then i'm going to add my sugar right now i can like move it because there's no water in there i kind of want to go even layer as much as possible once the water is in there i cannot touch it at all so i'm just gonna add a little bit of water i'm gonna try to go like on the ends as much as possible so that's gonna take a while to get caramelized we don't want this to move we don't want this to stir at all if i were to put a spoon in here or mix it around it'll start to crystallize i don't know it's science just don't move it around when that's happening i'm gonna get into separating some eggs for our custard i like to do the shelled shell you can totally use your hands too why not leave your best life and so while she's doing that i'm going to start sucking the corn for one of the garnishes which is just a sweet corn you gotta put the corn into your cheat pan and then we're gonna go ahead and kind of season it a little bit sugar salt a little bit oil let's mix it up and then we're going to go ahead and throw it in the oven at 350. flan is like one of my favorite things it's like one of those like mean concrete filipino desserts true coconut is also a very big deal in the philippines which is why we're making a coconut leche flan so some egg yolks here i am going to pop them into a larger bowl because we're going to mix some things up hollow hollow i'm going to just break them up a little bit add some vanilla some coconut milk also have some condensed milk condensed milk because like it's key it's okay we love condensed milk i used to drink that straight up when i was literally so good and then i have a little bit of salt because every sweet thing these little salts give it a nice little mix whiskey whiskey so this is the custard part of the flan now that i've mixed it up i'm going to strain it because there might be any kind of like maybe like some shilaza which is that little stringy thing in the egg and you want your flan to be as luscious as possible you don't want anything ruining that nice luscious goodness okay so the caramel is still caramelizing as you can see there's like a layer of like crystallizing blanket right on top we're pretty much just waiting for all of the sugar to catch the same heat i'm going to turn the heat up just a little bit i just want to be careful because i don't want it to burn and yeah we're going to get into the mango jello mangoes are my favorite fruit and also an essential fruit in the philippines so we're going to go ahead and break down the mangoes we're mangoes what i like to do is i like to are the best using honey stand it on its butt after you slice a little piece of it and then peel it like pineapple almost there's going to be a bone in the middle of this which is my favorite part of the mango do you call it a bone too yeah it's really a seed but like my family calls because if you get the green one it's going to be too tart and you want to be sweet we usually have the mango tree outside of my house in the philippines and so i would just eat all these mangoes all day and they're super nostalgic right now just like cutting mangoes and thinking about it it's the key you see me eyeing it it's like tart and sweet at the same time it reminds me of like how filipino food is so about sour salty sweet all right so i'm gonna take this out of the pan immediately because it's vv hot sugar goes really really quickly so like if you noticed how at first it was kind of just like not doing much it started crystallizing a little bit on the top because it was cooler on the top than the bottom and yeah you kind of want to like keep an eye out for it sugar moves really really quickly it'll burn really quickly as soon as you see it get pretty dark you want to make sure you're taking it off of there so now that we have this layer of caramel on the bottom very cool now we're going to steam our leche flan a bait marie means water bath it is french for water bath and that's exactly what it is you use it to steam because if i were to put this inside the oven without the water i would make scrambled eggs so i have some pretty oops i'm spilling water all over my sneakers i just don't want to get water into the custard so i'm kind of being like scary about it so if you want to you guys can put the water in first which is a smart thing to do okay so now that i spilled water all over the place and realized that i poured way too much water into my bain-marie i'm gonna put the custard back in here you just want to make sure the water and the custard are lined up so if you guys don't have one of these beautiful fancy casserole dishes you guys can use a roasting pan something that pretty much just holds water that also does well with heat all right so awesome she's going to go ahead and put that in the oven all right once the flon comes out of the oven we are going to let it chill at room temperature before putting it into the fridge because it's kind of like shocking the flan almost you want the flan to like solidify so first we're gonna go ahead and mix the large amount of mangoes that we have here lovely then we're going to mix the mango nectar in here mango nectar pureed mango i'm going to zest the limes for you pop it in there and then we'll bloom the gelatin and our water and then we'll add the gelatin water into this pot oh by the way vegetarians out there you guys could totally use agar agar instead of using gelatin and it's cool because you guys don't have to heat it up you can just throw the agar agar in there and then let it do its thing it's going to solidify so what i'm doing with the gelatin right now is i'm blooming it what you want to do is have the gelatin dissipate from the the mix itself and you want to use warm water to activate it so we're just adding a little bit of lime zest and lime juice into this just to brighten it up a bit the mango puree plus a little bit of the mango nectar a little bit of this lime zest lime juice is really gonna open it up a little bit we'll have a little bit of those aromatics in there but also it will create the acidity that you kind of need for this dish so we're not boiling it or simmering at all we're just bringing it up to almost a body temperature and you can tell if it's your body temperature by sticking your finger in it and seeing if it's hot enough for you to not keep your finger in there and then we're going to lay it down into our handy dandy pan here so i saved some of the mango to create a kind of like a mango garnish the color of this thing is amazing right it's beautiful it looks bootable we're going to go ahead and put in the fridge this tea i must do the honors yes ma'am this is the finished product for the jello itself as you can tell it's not wiggling as much so that means it's solidified i'm gonna right in and cut out some of this jello okay so i'm just taking a little bit of leche flan this is coconut water that we have frozen i love coconut i need my dog coconut it could be plain water but it just adds a nice coconut taste so you press down fancy and if you don't have one of these fancy uh hawaiian shaved ice machine you're gonna get uh a metal scraper that they you can get it from a store you can just like scrape like a block of frozen ice my mom just eats shaved actually guys there is some old people typically served with ube ice cream ube is another you know essential ingredient in the philippines this my favorite ube ice cream how come you got two pints over there mommy come on i'm gonna eat this because all right all right moment of truth we're gonna taste the rainbow here all these beautiful colors and treats and textures this is a child's dream layer i'm gonna make a big one i like to build mine first with a little bit of a base and then this is pandan with some condensed milk pandan is a leaf it's a very essential flavor in the philippines um usually it's typically regular condensed milk but i was like you know what bon bon's one of my favorite things pieces of flan these beautiful treasures and then we have these sweet red beans that is pretty prominent in the philippines and kind of southeast asia i grew up not liking the red beans but yeah i like macapuno on the bottom too which is shredded coconut meat that's been cooked down in a simple syrup it's silky it's like a nice little gem to find the bottom of your halo hollow and then you have some tapioca curls that got cooked in some coconut milk you're like a kid in the candy shop right now put some of this yeah i like strawberries and then we have some palm seeds that are in syrup you can buy them clear you can buy them either in red or green and most of these things are all available in your local asian stores you're making my ice melt hurry up don't rust magic with a little bit of the meat pig which is just pretty much puffed rice flake it's just for texture you can also use rice krispies which is basically the same and then uh coconuts that's the herald i know i'll make a little bit flat on top i got to make a little a bed for the ice cream oh my gosh look at this on top a little bit yes i love it look how it's just overflowing all right let's queen's let me build my hollow hollow on the bottom i like to put some leche flan because i'd like to have a little surprise at the bottom then i'm gonna add some ice and of course you're gonna have the pandan and then i like to do tapioca and then i'm gonna do mango jello cubes and then i like to do corn it's making me so excited some more ice macapuno a little bit of suabe leaf and then leche flan again on top yeah you need to make the bed for the ice cream it's key and then i'm going to do a little bit of peanut bag ube malted crunch yes last but not least coconut because i'm a coconut liver bang bang that's it the key thing for me is wait bro cheers oh sorry savage chips cheers already i start from the side right here and i let the ice cream melt all the way to the bottom i like to save the ice cream to the last so hollow pretty much just means to mix mix usually in a large glass like this and you have like a pretty long spoon you want to kind of like mix all those flavors up i like to keep my ice cream a little bit separate so it's like something i can kind of like always go back to what's your favorite part about the hall hall when you have to let you flan and it's just like it's just like a surprise i like that there's like beautiful little treasures in each little bite the key thing is you got to eat fast so the ice won't melt i like when it melts this right here is the perfect dessert for when it gets hot outside it's super fun too like just imagine if you have all this out all your friends come over it could be a whole communal thing we try to keep it as traditional as possible but you can elevate it and add your own flavor to it choose your own adventure live your best life see you soon south bronx all day pace bon appetit bon appetit baby already know nobody makes this from scratch or something except for us yeah because we're fancyjust going to keep wiggling it until it goes the way you want it to work i should get like telling make the boys say hello i'm rocking the beat wow what's up everybody it's tiana g aka t and today we're going to be making one of my favorites a classic halo hollow holo holo is a traditional filipino dessert it means to mix mix there's lots of different components in holo holo it's really just about shaved ice a bunch of different condiments kind of like a choose your own adventure vibe but you pretty much just want to like layer and add flavors typically we're just going to mix it summer is coming up it's right on time this is the perfect dessert to cool down and mix it up let's get started caramel is essential for flan it's going to be pretty much what goes on the bottom of our baking dish and then once we flip it over once it's cooked all this caramel is just going to ooze on top of it it's going to be great i'm going to turn my induction burner on and then i'm going to add my sugar right now i can like move it because there's no water in there i kind of want to go even layer as much as possible once the water is in there i cannot touch it at all so i'm just gonna add a little bit of water i'm gonna try to go like on the ends as much as possible so that's gonna take a while to get caramelized we don't want this to move we don't want this to stir at all if i were to put a spoon in here or mix it around it'll start to crystallize i don't know it's science just don't move it around when that's happening i'm gonna get into separating some eggs for our custard i like to do the shelled shell you can totally use your hands too why not leave your best life and so while she's doing that i'm going to start sucking the corn for one of the garnishes which is just a sweet corn you gotta put the corn into your cheat pan and then we're gonna go ahead and kind of season it a little bit sugar salt a little bit oil let's mix it up and then we're going to go ahead and throw it in the oven at 350. flan is like one of my favorite things it's like one of those like mean concrete filipino desserts true coconut is also a very big deal in the philippines which is why we're making a coconut leche flan so some egg yolks here i am going to pop them into a larger bowl because we're going to mix some things up hollow hollow i'm going to just break them up a little bit add some vanilla some coconut milk also have some condensed milk condensed milk because like it's key it's okay we love condensed milk i used to drink that straight up when i was literally so good and then i have a little bit of salt because every sweet thing these little salts give it a nice little mix whiskey whiskey so this is the custard part of the flan now that i've mixed it up i'm going to strain it because there might be any kind of like maybe like some shilaza which is that little stringy thing in the egg and you want your flan to be as luscious as possible you don't want anything ruining that nice luscious goodness okay so the caramel is still caramelizing as you can see there's like a layer of like crystallizing blanket right on top we're pretty much just waiting for all of the sugar to catch the same heat i'm going to turn the heat up just a little bit i just want to be careful because i don't want it to burn and yeah we're going to get into the mango jello mangoes are my favorite fruit and also an essential fruit in the philippines so we're going to go ahead and break down the mangoes we're mangoes what i like to do is i like to are the best using honey stand it on its butt after you slice a little piece of it and then peel it like pineapple almost there's going to be a bone in the middle of this which is my favorite part of the mango do you call it a bone too yeah it's really a seed but like my family calls because if you get the green one it's going to be too tart and you want to be sweet we usually have the mango tree outside of my house in the philippines and so i would just eat all these mangoes all day and they're super nostalgic right now just like cutting mangoes and thinking about it it's the key you see me eyeing it it's like tart and sweet at the same time it reminds me of like how filipino food is so about sour salty sweet all right so i'm gonna take this out of the pan immediately because it's vv hot sugar goes really really quickly so like if you noticed how at first it was kind of just like not doing much it started crystallizing a little bit on the top because it was cooler on the top than the bottom and yeah you kind of want to like keep an eye out for it sugar moves really really quickly it'll burn really quickly as soon as you see it get pretty dark you want to make sure you're taking it off of there so now that we have this layer of caramel on the bottom very cool now we're going to steam our leche flan a bait marie means water bath it is french for water bath and that's exactly what it is you use it to steam because if i were to put this inside the oven without the water i would make scrambled eggs so i have some pretty oops i'm spilling water all over my sneakers i just don't want to get water into the custard so i'm kind of being like scary about it so if you want to you guys can put the water in first which is a smart thing to do okay so now that i spilled water all over the place and realized that i poured way too much water into my bain-marie i'm gonna put the custard back in here you just want to make sure the water and the custard are lined up so if you guys don't have one of these beautiful fancy casserole dishes you guys can use a roasting pan something that pretty much just holds water that also does well with heat all right so awesome she's going to go ahead and put that in the oven all right once the flon comes out of the oven we are going to let it chill at room temperature before putting it into the fridge because it's kind of like shocking the flan almost you want the flan to like solidify so first we're gonna go ahead and mix the large amount of mangoes that we have here lovely then we're going to mix the mango nectar in here mango nectar pureed mango i'm going to zest the limes for you pop it in there and then we'll bloom the gelatin and our water and then we'll add the gelatin water into this pot oh by the way vegetarians out there you guys could totally use agar agar instead of using gelatin and it's cool because you guys don't have to heat it up you can just throw the agar agar in there and then let it do its thing it's going to solidify so what i'm doing with the gelatin right now is i'm blooming it what you want to do is have the gelatin dissipate from the the mix itself and you want to use warm water to activate it so we're just adding a little bit of lime zest and lime juice into this just to brighten it up a bit the mango puree plus a little bit of the mango nectar a little bit of this lime zest lime juice is really gonna open it up a little bit we'll have a little bit of those aromatics in there but also it will create the acidity that you kind of need for this dish so we're not boiling it or simmering at all we're just bringing it up to almost a body temperature and you can tell if it's your body temperature by sticking your finger in it and seeing if it's hot enough for you to not keep your finger in there and then we're going to lay it down into our handy dandy pan here so i saved some of the mango to create a kind of like a mango garnish the color of this thing is amazing right it's beautiful it looks bootable we're going to go ahead and put in the fridge this tea i must do the honors yes ma'am this is the finished product for the jello itself as you can tell it's not wiggling as much so that means it's solidified i'm gonna right in and cut out some of this jello okay so i'm just taking a little bit of leche flan this is coconut water that we have frozen i love coconut i need my dog coconut it could be plain water but it just adds a nice coconut taste so you press down fancy and if you don't have one of these fancy uh hawaiian shaved ice machine you're gonna get uh a metal scraper that they you can get it from a store you can just like scrape like a block of frozen ice my mom just eats shaved actually guys there is some old people typically served with ube ice cream ube is another you know essential ingredient in the philippines this my favorite ube ice cream how come you got two pints over there mommy come on i'm gonna eat this because all right all right moment of truth we're gonna taste the rainbow here all these beautiful colors and treats and textures this is a child's dream layer i'm gonna make a big one i like to build mine first with a little bit of a base and then this is pandan with some condensed milk pandan is a leaf it's a very essential flavor in the philippines um usually it's typically regular condensed milk but i was like you know what bon bon's one of my favorite things pieces of flan these beautiful treasures and then we have these sweet red beans that is pretty prominent in the philippines and kind of southeast asia i grew up not liking the red beans but yeah i like macapuno on the bottom too which is shredded coconut meat that's been cooked down in a simple syrup it's silky it's like a nice little gem to find the bottom of your halo hollow and then you have some tapioca curls that got cooked in some coconut milk you're like a kid in the candy shop right now put some of this yeah i like strawberries and then we have some palm seeds that are in syrup you can buy them clear you can buy them either in red or green and most of these things are all available in your local asian stores you're making my ice melt hurry up don't rust magic with a little bit of the meat pig which is just pretty much puffed rice flake it's just for texture you can also use rice krispies which is basically the same and then uh coconuts that's the herald i know i'll make a little bit flat on top i got to make a little a bed for the ice cream oh my gosh look at this on top a little bit yes i love it look how it's just overflowing all right let's queen's let me build my hollow hollow on the bottom i like to put some leche flan because i'd like to have a little surprise at the bottom then i'm gonna add some ice and of course you're gonna have the pandan and then i like to do tapioca and then i'm gonna do mango jello cubes and then i like to do corn it's making me so excited some more ice macapuno a little bit of suabe leaf and then leche flan again on top yeah you need to make the bed for the ice cream it's key and then i'm going to do a little bit of peanut bag ube malted crunch yes last but not least coconut because i'm a coconut liver bang bang that's it the key thing for me is wait bro cheers oh sorry savage chips cheers already i start from the side right here and i let the ice cream melt all the way to the bottom i like to save the ice cream to the last so hollow pretty much just means to mix mix usually in a large glass like this and you have like a pretty long spoon you want to kind of like mix all those flavors up i like to keep my ice cream a little bit separate so it's like something i can kind of like always go back to what's your favorite part about the hall hall when you have to let you flan and it's just like it's just like a surprise i like that there's like beautiful little treasures in each little bite the key thing is you got to eat fast so the ice won't melt i like when it melts this right here is the perfect dessert for when it gets hot outside it's super fun too like just imagine if you have all this out all your friends come over it could be a whole communal thing we try to keep it as traditional as possible but you can elevate it and add your own flavor to it choose your own adventure live your best life see you soon south bronx all day pace bon appetit bon appetit baby already know nobody makes this from scratch or something except for us yeah because we're fancy\n"