https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFilipino_cuisine%2F157%2Fen 2026-07-13T15:59:04Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Filipino_cuisine/157/en&diff=159435&oldid=prev 2025-06-27T06:27:30Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>One of the earliest versions of &#039;&#039;halo-halo&#039;&#039; was a dessert known locally as &#039;&#039;mongo-ya&#039;&#039; in [[Japanese language|Japanese]] which consisted of only [[mung bean]]s ([[Tagalog language|Tagalog]]: &#039;&#039;monggo&#039;&#039; or &#039;&#039;munggo&#039;&#039;, used in place of red [[Adzuki bean|azuki beans]] from Japan), boiled and cooked in syrup (&#039;&#039;minatamis na monggo&#039;&#039;), served on top of crushed ice with milk and sugar. Over time, more native ingredients were added, resulting in the creation and development of the modern &#039;&#039;halo-halo&#039;&#039;. One difference between &#039;&#039;halo-halo&#039;&#039; and its Japanese ancestor is the placement of ingredients mostly under the ice instead of on top of it. The original &#039;&#039;monggo con hielo&#039;&#039; type can still be found today along with similar variations using [[sweet corn]] (&#039;&#039;[[maiz con hielo]]&#039;&#039;) or &#039;&#039;[[Saba banana|saba]]&#039;&#039; [[banana]]s (&#039;&#039;[[saba con hielo]]&#039;&#039;).</div>

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