Ingredients:

Halo-halo:
4 to 5 cups water
1 pack gulaman powder
9 pieces minatamis na Saba
1 1/2 tablespoons minatamis na kamote, sliced into small cubes
1 1/2 tablespoons sweet monggo
1 1/2 tablespoons macapuno
1 1/2 tablespoons green kaong
1 1/2 tablespoons red gulaman
1 1/2 tablespoons green gulaman
1 1/2 tablespoons sweetened langka
1 1/2 tablespoons small sago
1 1/2 tablespoons buko strips

Sauce:
1 cup water
1/3 cup sugar
3 pieces coconut sprouts, chopped

Assembly:
Crushed ice
Ube ice cream
Cheese ice cream
Leche flan
Milk

Procedure:

Halo-halo:
1. Boil water in a pot over medium heat. Add gulaman powder and mix until dissolved. Set aside in room temperature.
2. In a bowl that can hold about 1 cup, add 3 pieces saba and 1/2 tablespoons each of the the rest of the ingredients. Pour gelatin water. Chill until firm. Do the same for two more bowls.

Sauce:
1. In a pot over medium heat, add water and sugar. Stir until dissolved. Mix in the chopped coconut sprouts.

Assembly:
1. In a serving dish with crushed ice, serve the halo-halo gelatin domes with the sauce, milk, and ice creams.