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ginataang halo-halo in a bowl
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4.64 from 11 votes

Ginataang Halo-halo

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!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: Filipino
Servings: 12 Servings
Calories: 477kcal
Author: Lalaine Manalo


  • 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.