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Ginataang Halo-halo (Binignit)

Ginataang Halo-halo (Binignit)

Halo-halo cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.

Prep: 10 min Cook: 40 min

Ingredients

  • 1.5 cup sweet potatoes (kamote, diced)
  • 1 cup taro roots (gabi, diced)
  • 1.5 cup purple yam
  • 1.25 cup plantains (saging na saba, diced)
  • 1 cup ripe jackfruit (langka, sliced)
  • 2 cup small tapioca pearls (cooked)
  • 20 piece glutinous rice balls (bilo-bilo)
  • 1 cup granulated white sugar
  • 3.5 cup coconut milk
  • 2 cup water

Instructions

  1. Pour water in a large cooking pot and apply heat. Let boil.

  2. Add 1 3/4 cups of coconut milk then wait until it re-boils.

  3. Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.

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

  5. Incorporate the plantains then cook for an additional 2 minutes.

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

  7. Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.

  8. Turn off heat and transfer to a serving plate.

  9. Serve either hot or cold.