Ginataang halo halo

Ginataang Halo-Halo also called as Ginataang Bilo-Bilo is a popular Filipino snack made of glutinous rice flour balls, bananas, cassava, sweet potato, young coconut strips, tapioca pearls in coconut milk. It is a Filipino delicacy great for merienda and even for breakfast!

A creamy and comforting afternoon snack or even dessert also known as Binignit in some part of the Philippines and Ginat-an nga Lugaw in Ilonggo. Ginataang Halo-Halo is sweet with a sticky texture dessert soup that can be served cold but I prefer it warm or hot. A Filipino snack for any weather!

I remembered, I wasn't the biggest fan of ginataang halo-halo growing up in the Philippines until I came here in the US and started to learn how to cook for family and friends. Actually, my husband is the biggest fan and he can have this anytime of the day.  

A great potluck dessert that comes in different form and color, also called as Ginataang Bilo-Bilo. This Ginataang Halo-Halo recipe is the simpler version. Add ube yam and ripe jack-fruit if available and also taro. This rich, creamy, loaded with coconut flavor is so delicious and the best recipe ever!

Try this creamy and delicious Ginataang Halo-Halo recipe. Make it for the family and friends and they will love it! Save this recipe or Pin It for later. Click on the video below to see how easy it is to make a delicious Ginataang Halo-Halo!

Ingredients

• 3 cups of water

• 1 1/2 cup cubed fresh cassava

• 1 1/2 cup fresh corn kernels

• 1 1/2 cubed sweet potato

• 2 - 13.5 oz coconut milk 

• 1/2 cup white sugar (add more if needed)

• 1 1/2 half cooked tapioca pearls (sago)

• 1 cup young coconut strips

• 3 cooking banana (saba or plantain), cut into bite size

• 1 tsp vanilla extract

• 1 cup glutinous rice flour + 1/2 cup water

Instructions

1. For bilo-bilo, combine water and glutinous rice flour. Mix until dough-like is formed. Scoop a teaspoon and roll into a ball. Set aside. 

2. In a big pot, bring water into a boil. 

3. Add fresh cassava and cook for 5 minutes. Add fresh corn kernels and stir. Continue to boil until cassava is fork tender but not soft for about 15 minutes total time. 

4. Add sweet potato and coconut milk. Stir and continue to boil over medium heat until sweet potato is almost tender but not too soft. 

5. Add sugar and stir. Taste to see if more sugar is needed. Add according to your taste. 

6. Add sago and stir gently. (If using fully cooked sago, add it last)

7. Add young coconut strips and stir gently. Cook for few minutes. 

8. Add cooking banana and vanilla extract. Stir gently and allow to cook for few minutes. 

9. Drop bilo-bilo or glutinous rice flour balls one by one to avoid them from sticking to each other. Stir gently and simmer until sauce starts to thickens. 

10. Turn off the heat and transfer in a bowl. Serve hot and Enjoy
    

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