The story of the Original Digman Halo-Halo dates back to the 1930s in the small town of Bacoor, Cavite. It was founded by Raymunda Ugalde-Toledo, who first sold this iconic Filipino dessert in used evaporated milk cans. She carefully combined 12 ingredients—like sweet beans, jackfruit, leche flan, and halayang ube—and mixed them with shaved ice and evaporated milk. As the dessert’s popularity grew, Raymunda switched to serving her halo-halo in old coffee glasses. Did you know? By the 1970s, a gl