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Ginataang Halo-halo

Ginataang Halo-halo

Ginataang halo-halo is rich, creamy, and loaded with coconut flavor. Made of glutinous rice balls, sago, tropical fruits, and tubers, it makes a delicious and filling snack, dessert, or breakfast!

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

Ingredients

  • 1 cup glutinous rice flour
  • 2 water
  • 3 can .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. Mix 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.

  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 on medium heat, combine coconut milk and the remaining 2 cups water. Bring it 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 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. Toss in coconut cream and Keep cooking until bananas and camote are tender and the sauce thickens to desired consistency.

  9. Serve warm or cold.

  10. For a color and flavor boost, add a few drops of ube or langka extract to half the bilo-bilo dough.

  11. Cook the coconut milk at a gentle simmer, and do not boil lest it curdles or separates.