FFE Magazine

Filling and creamy Ginataang Halo Halo

small3Ginataang Halo Halo is a popular merienda or afternoon snack in the Philippines. The name translates to mixed food cooked with gata or coconut milk.  Ginataang Halo Halo usually consists of sliced sweet potatoes, banana plantains, taro roots, tapioca pearls and bilo-bilo or glutinous rice balls. The ingredients are boiled with water and coconut milk.

 

There are a lot of versions of Ginataang Halo Halo with varying ingredients but has usually the same procedure of cooking.  It is also called Binignit and Bilo-Bilo in other regions. In Leyte, a version of this dish is called Landang while it is known as Tininuan in Cebu. Whatever you would like to call this recipe, I can assure you it does not change how delectable it is!

 

Ginataang Halo Halo can be eaten hot straight from the cooker or you can chill it in the fridge before serving; it all depends on your preference. In this recipe I will be adding purple yam or ube because I think the addition will make Ginataang Halo Halo extra special. Try out this recipe and let me know what you think!

 

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Ingredients:

 

1 1/2 cups kamote (sweet potatoes), diced

1 cup gabi (taro roots), diced

1 1/2 cups purple yam

1 1/4 cup saba* (banana plantains), diced

1 cup ripe langka* (jackfruit), sliced

2 cups small tapioca pearls*, cooked (optional)

15 pieces bilo-bilo (glutinous rice balls) (optional)

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

 

Bilo-bilo

Bilo-bilo

 

NOTE: You can make bilo-bilo by mixing 1-1/2 cup glutinous rice flour with 3/4 cup water. Knead the rice flour and water in a mixing bowl until it forms into smooth dough. Put some flour in your hands, and start rolling the dough into small balls.

 

Instructions:

 

Boil water in a large cooking pot.

 

Add 3/4 cups of coconut milk then wait until it re-boils.

 

Add the sweet potatoes, purple yam, and taro roots and simmer for about 5-10 minutes.

 

Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.

 

Add the plantains then cook for an additional 2 minutes.

 

Put-in the jack fruit and cook for 2 minutes more.

 

Slowly pour in the cooked tapioca pearls then stir. Simmer for 1 minute.

 

Serve either hot or chilled and that’s it!

 

Enjoy your Ginataang Halo Halo!

 

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Tita Kathy’s tip:

 

All of the ingredients are available in Filipino or foreign shops in cans or bottles. Cooking time if using these should be shorter. Until next time!

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