Ginataang Halo Halo is a mixture of tubers cut in cubes, bananas, jackfruit, bilo bilo (glutinous rice balls), sago (tapioca pearls), sugar and coconut milk. A favorite snack of my mom while I crave for the bilo bilo. Ginataang Halo Halo is good either warm or cold.
The first time I made Ginataan I could have fed the whole block. Bought big sized tubers not realizing it was a lot. For years my mom and a good friend always made it so there was no need to make it. Now when I make it I buy the smallest tubers I can find. Don’t overcook the tubers or it will be too soft and soggy. A firmer texture is better. Toss-in the smallest tapioca pearls but if you prefer to use bigger tapioca it works too but you have to cook the tapioca (sago) in advance. Ginataang Halo Halo stays good in the fridge for 2 to 3 days.
Don’t confuse this with Halo Halo with crushed ice and milk. Halo Halo when translated in English means mix mix.
While making it my mom was all over me asking if she can have some. The aromatic smell of the banana, jackfruit and coconut milk makes my mom anxious. This dessert and maruya were both served during July 4th celebration.
My mom calls this dessert paradusdos while others call it biningit, sampelot or ginataang bilo bilo. I call it ginataan. Ginataang Halo Halo has many variants depending on the region.
How to Make Ginataang Halo Halo
Never made this before watch my video. Magluto na tayo(Let’s cook). Enjoy!
- 2 cups taro roots (gabi) diced
- 1 ½ cups Japanese yam diced
- 1 ½ cups white sweet potatoes (white kamote) diced
- 1½ cups sweet potatoes (orange kamote) diced
- 2 long plantains (saging na saba) diced
- 1 cup jackfruit (langka) ripe and sliced (you can use fresh langka or in can)
- 1/2 cup small tapioca pearls
- 1 cup granulated white sugar
- 1 ½ can 13.5 fl oz coconut milk gata
- 3-4 cups water
- 1 1/4 cups glutinous rice flour
- ½ cup and 2 tablespoons water
In a bowl add glutinous rice flour and water. Mix well and form a ball. Consistency should not be soupy. If it is too sticky add more glutinous rice flour.
Divide it into 4 pieces. Take one piece and roll it lengthwise. Take small pieces and roll to a ball.
Add taro roots, Japanese yam, white sweet potato and coconut milk. Bring to a boil. Lower heat to medium. Simmer for 10 minutes.
Put the sweet potatoes. Cook for 1 minute.
Add 2 cups of water. Stir.
Add the plantains, jackfruit, small white pearls and glutinous rice balls. Stir and simmer for 10 minutes.
Add another cup of water. If consistency is very thick add another cup of water.
Add ½ cup of sugar. Mix well. Simmer for 2 minutes.
Taste to check sweetness.
Serve either hot or cold. Enjoy!