Ginataang Halo-halo



'- 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


- 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 a little bit 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 for until bananas and camote are tender but not falling apart and the ginataan thickens to desired consistency. Serve hot or cold.

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