Ginataang halo-halo is rich, creamy and loaded with tropical flavors. Made of glutinous rice balls, sago pearls, tropical fruits, and tubers, it makes a delicious snack, dessert or breakfast!
Servings: 12 Servings
- 1 cup glutinous rice flour
- 2 ½ cups water
- 3 cans (13.5 ounces each) coconut milk
- 2 (about 4 cups) large camote, peeled and cubed
- 2 (about 2 cups) saba bananas, peeled and cubed
- 1 cup cooked sago
- 1 cup jackfruit strips
- 1 cup coconut cream
- 1 cup sugar
In a small bowl, combine glutinous rice flour and ½ cup of the water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add more water.
Using the palms of your hands, form dough into smooth balls the size of marbles. Arrange shaped dough balls in a single layer on a baking sheet or shallow plate and cover with a cloth until ready to use.
In a large pot over medium heat, combine coconut milk and the remaining 2 cups water. Bring to a simmer.
Add camote and cook for about 3 to 5 minutes or until almost tender.
Add bananas, sago, and jackfruit and cook for about 3 to 5 minutes.
Add glutinous rice balls and cook for about 3 to 5 minutes or until they start to float on top.
Add sugar and stir until dissolved.
Add coconut cream and continue to cook until bananas and camote are tender and the sauce thickens to desired consistency.
Serve warm or cold.
- For a color and flavor boost, add a few drops of ube or langka extract to half the bilo-bilo dough.
- Cook the coconut milk at a gentle simmer, and do not boil lest it curdles or separates.