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 time
- 20 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup glutinous rice flour
- 2 1/2 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
- 1
In a small bowl, combine glutinous rice flour and 1/2 cup of the water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add more water.
- 2
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.
- 3
In a large pot over medium heat, combine coconut milk and the remaining 2 cups water. Bring to a simmer.
- 4
Add camote and cook for about 3 to 5 minutes or until almost tender.
- 5
Add bananas, sago, and jackfruit and cook for about 3 to 5 minutes.
- 6
Add glutinous rice balls and cook for about 3 to 5 minutes or until they start to float on top.
- 7
Add sugar and stir until dissolved.
- 8
Add coconut cream and continue to cook until bananas and camote are tender and the sauce thickens to desired consistency.
- 9
Serve warm or cold.