1. Mix the young coconut water and the gelatin powder in a small sauce pot and let it simmer for 2 minutes until they’re well incorporated. 2. In a square dish, pour in the gelatin mixture. Let it ...

1. In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. 2. Stir in 1/3 cup cold water in each bowl. 3. Transfer each ...

The joy of preparing halo-halo, the sweet and colorful Filipino dessert, might be only surpassed by the pleasure of eating it. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Ask food historians about the origin of our favorite summertime treat halo-halo and they will all point you to its Japanese roots. Both food historian Felice Prudente Sta. Maria and historian Ambeth ...