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!
Servings: 12 Servings
Calories: 477kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.