Uploaded May 2026 | Updated September 2026, 2 weeks ago
Halo-halo is one of the most recognizable desserts in the Philippines, but most of us only encounter it once it’s already assembled in a glass.
In this episode of Kusina Guide, Nica goes to Malabon to visit Ellet’s Sweets, a third-generation family business known for producing bottled halo-halo ingredients used by homes, restaurants, and dessert shops across the country.
From nata, beans, and saba to the systems that keep everything fresh daily, Nica learns how these ingredients are made before bringing what she learned into the FEATR test kitchen to create her own version of halo-halo.
Special thanks to:
Maria Christina
Ian Gerald Masangkay
Ellet's Team
Follow Nica:
instagram.com/nicasoledad
HALO - HALO CAKE
Ingredients:
Ingredients:
For the Vanilla Sponge Cake:
5 large eggs
¾ cup sugar
1 cup cake flour
¼ cup cornstarch
½ tsp salt
1 tsp vanilla extract
3 tbsp milk
3 tbsp oil
For the Leche Flan:
½ cup sugar
10 egg yolks
1 can condensed milk
1 can evaporated milk
1 tsp vanilla extract
Filling & Frosting:
Ube whipped cream (for the filling)
Vanilla whipped cream (for the frosting)
Toppings (well-drained):
Nata de coco
Kaong
Red beans
White beans
Finishing:
Pinipig
Crushed cornflakes
Procedure:
Make the vanilla sponge cake:
1. Preheat the oven to 170°C. Line two 8-inch cake pans.
2. In a bowl, whip eggs and sugar until thick, pale, and reach ribbon stage. Add vanilla extract.
3. Sift together cake flour, cornstarch, and salt. Gently fold into batter.
4. Combine milk and oil in a separate bowl. Fold into batter until fully incorporated.
5. Divide batter evenly between pans. Bake for 20-25 mins or until set. Cool completely before assembling.
Make the leche flan layer:
1. In an 8-inch pan, melt sugar over medium heat until caramelized. Swirl to coat the bottom evenly. Let cool and set.
2. In a bowl, gently mix egg yolks, condensed milk, evaporated milk, and vanilla. Pour mixture into caramel-lined pan. Cover with foil.
3. Bake in a water bath at 150°C for 60-75 mins or until set. Chill overnight until firm enough to handle.
Assemble the cake:
1. Place one vanilla sponge cake as the base. Pipe a border of vanilla whipped cream around the edges. Spread a layer of ube whipped cream in the center.
2. Carefully place the whole leche flan on top. Spread a thin layer of ube whipped cream over the leche flan.
3. Place the second vanilla sponge cake on top. Chill for 30 mins to stabilize.
4. Frost the entire cake with vanilla whipped cream. Smooth the sides and top. Pipe borders along the top edges.
5. Arrange halo-halo toppings on top of the cake. Lightly brush or spoon gelatin glaze over toppings for shine. Finish with pinipig and crushed cornflakes. Chill cake for at least 1hr before slicing. Serve cold and enjoy.
Serving size: 10-12 servings
Preparation time: 1 hr
Cooking time: 1 hr 30 mins
Assembly time: 30 mins
Chilling time: 4hrs or overnight
Jump to:
(0:00) Intro
(0:25) What Makes a Good Halo-Halo?
(1:45) Ellet's Factory Tour
(4:37) Nica's Halo-Halo Cake
(14:10) Taste Test, Outro
-------------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Creative Director
Eamonn Quizon - Cinematographer
Edel Valera - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Supervising Producer
Hans Rivera - Creative Director
Janelle Sy - Content Producer
Elyzza Ragodon - Associate Producer
Julius Rivera - Videographer
Lorraine Santos - Editor
Dana Blasé - Editor
Kim Arroyo - Editor
Evan Olfato - Editor
Whilhem Lorena - Multimedia Editor
RM Alfonso - Multimedia Editor
Martin Narisma - Food Editor
Ynna Gaita - Junior Food Editor
Kathryna de Bustos - Social Media and Content Manager
Chester Velasco - Studio Manager & Camera Operator
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Artist & Illustrator
Joshua Gonzales - Graphic Designer
Dajed Binauhan - Multimedia Artist
Eros Deocariza - Multimedia Artist
Bianca Adriano - Accounts & Sales Coordinator
Roanne Salvacion - Administrative Accountant
Donalyn Aranda - Accounting Assistant
Jennylyn Quizon - Accounting Staff
Marvin Hernandez - Messenger
Janette Mellina - Office Maintenance Personnel
Sandy Mellina - Office Maintenance Personnel
Content Creators:
Seth Alonzo
Samuelle Bawasanta
Trisha Chua
Nica Soledad
Interns:
Fionna Virgo
Andrea Bernardo
Social Media:
instagram.com/featrmedia
tiktok.com/@featrmedia
facebook.com/featrmedia
https://x.com/featrmedia
threads.com/@featrmedia
Follow Erwan:
instagram.com/erwan
threads.com/@erwan
Halo-halo is one of the most recognizable desserts in the Philippines, but most of us only encounter it once it’s already assembled in a glass.
In this episode of Kusina Guide, Nica goes to Malabon to visit Ellet’s Sweets, a third-generation family business known for producing bottled halo-halo ingredients used by homes, restaurants, and dessert shops across the country.
From nata, beans, and saba to the systems that keep everything fresh daily, Nica learns how these ingredients are made before bringing what she learned into the FEATR test kitchen to create her own version of halo-halo.
Special thanks to:
Maria Christina
Ian Gerald Masangkay
Ellet's Team
Follow Nica:
instagram.com/nicasoledad
HALO - HALO CAKE
Ingredients:
Ingredients:
For the Vanilla Sponge Cake:
5 large eggs
¾ cup sugar
1 cup cake flour
¼ cup cornstarch
½ tsp salt
1 tsp vanilla extract
3 tbsp milk
3 tbsp oil
For the Leche Flan:
½ cup sugar
10 egg yolks
1 can condensed milk
1 can evaporated milk
1 tsp vanilla extract
Filling & Frosting:
Ube whipped cream (for the filling)
Vanilla whipped cream (for the frosting)
Toppings (well-drained):
Nata de coco
Kaong
Red beans
White beans
Finishing:
Pinipig
Crushed cornflakes
Procedure:
Make the vanilla sponge cake:
1. Preheat the oven to 170°C. Line two 8-inch cake pans.
2. In a bowl, whip eggs and sugar until thick, pale, and reach ribbon stage. Add vanilla extract.
3. Sift together cake flour, cornstarch, and salt. Gently fold into batter.
4. Combine milk and oil in a separate bowl. Fold into batter until fully incorporated.
5. Divide batter evenly between pans. Bake for 20-25 mins or until set. Cool completely before assembling.
Make the leche flan layer:
1. In an 8-inch pan, melt sugar over medium heat until caramelized. Swirl to coat the bottom evenly. Let cool and set.
2. In a bowl, gently mix egg yolks, condensed milk, evaporated milk, and vanilla. Pour mixture into caramel-lined pan. Cover with foil.
3. Bake in a water bath at 150°C for 60-75 mins or until set. Chill overnight until firm enough to handle.
Assemble the cake:
1. Place one vanilla sponge cake as the base. Pipe a border of vanilla whipped cream around the edges. Spread a layer of ube whipped cream in the center.
2. Carefully place the whole leche flan on top. Spread a thin layer of ube whipped cream over the leche flan.
3. Place the second vanilla sponge cake on top. Chill for 30 mins to stabilize.
4. Frost the entire cake with vanilla whipped cream. Smooth the sides and top. Pipe borders along the top edges.
5. Arrange halo-halo toppings on top of the cake. Lightly brush or spoon gelatin glaze over toppings for shine. Finish with pinipig and crushed cornflakes. Chill cake for at least 1hr before slicing. Serve cold and enjoy.
Serving size: 10-12 servings
Preparation time: 1 hr
Cooking time: 1 hr 30 mins
Assembly time: 30 mins
Chilling time: 4hrs or overnight
Jump to:
(0:00) Intro
(0:25) What Makes a Good Halo-Halo?
(1:45) Ellet's Factory Tour
(4:37) Nica's Halo-Halo Cake
(14:10) Taste Test, Outro
-------------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Creative Director
Eamonn Quizon - Cinematographer
Edel Valera - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Supervising Producer
Hans Rivera - Creative Director
Janelle Sy - Content Producer
Elyzza Ragodon - Associate Producer
Julius Rivera - Videographer
Lorraine Santos - Editor
Dana Blasé - Editor
Kim Arroyo - Editor
Evan Olfato - Editor
Whilhem Lorena - Multimedia Editor
RM Alfonso - Multimedia Editor
Martin Narisma - Food Editor
Ynna Gaita - Junior Food Editor
Kathryna de Bustos - Social Media and Content Manager
Chester Velasco - Studio Manager & Camera Operator
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Artist & Illustrator
Joshua Gonzales - Graphic Designer
Dajed Binauhan - Multimedia Artist
Eros Deocariza - Multimedia Artist
Bianca Adriano - Accounts & Sales Coordinator
Roanne Salvacion - Administrative Accountant
Donalyn Aranda - Accounting Assistant
Jennylyn Quizon - Accounting Staff
Marvin Hernandez - Messenger
Janette Mellina - Office Maintenance Personnel
Sandy Mellina - Office Maintenance Personnel
Content Creators:
Seth Alonzo
Samuelle Bawasanta
Trisha Chua
Nica Soledad
Interns:
Fionna Virgo
Andrea Bernardo
Social Media:
instagram.com/featrmedia
tiktok.com/@featrmedia
facebook.com/featrmedia
https://x.com/featrmedia
threads.com/@featrmedia
Follow Erwan:
instagram.com/erwan
threads.com/@erwan
