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Ginataang halo-halo, Filipino coconut milk dessert

Ginataang halo-halo, Filipino coconut milk dessert

Desserts

Philippine dessert: sweet potato, taro, ube, banana plantains, and sticky rice meatballs simmered in sweetened coconut milk, served warm or cold.

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Recipe from Yivan000, Urbano, adapted by Recette de cuisine ·

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Ginataang halo-halo is a mixture of root vegetables, fruits, and sticky rice balls in a coconut milk sauce. Each family has its own variation.

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Total1 hr 10 min
  • DifficultyMedium
  • Cooking methodSlow-cooked in coconut milk
  • Vegetarian

Ingredients

6 people
  • $1.83
  • $5.74
  • $1.40
  • $1.08
  • $2.40
  • $0.16

Directions

  1. Reserve 1/4 cup of glutinous rice flour to thicken the mixture.
  2. Shape the remaining dough into small balls: these are the “bilo-bilo”. ≈ 10 min
  3. Pour the coconut milk into a large saucepan. ≈ 3 min
  4. When simmering, add the sweet potato, taro, and ube. ≈ 3 min
  5. Once the vegetables are tender, add the bananas, zucchini, and green beans. ≈ 3 min
  6. Add sugar to taste, then flavor with vanilla, pandan, or anise if desired. ≈ 3 min
  7. Mix the reserved rice flour with a little coconut milk, then pour it into the saucepan. ≈ 4 min
  8. Bring to a boil, stirring occasionally.
  9. Serve with the reserved coconut cream on top. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 250 g of glutinous rice flour (galapong)
  • 1 cup of coconut milk (about 4 cups of coconut milk)
  • 150 g of sweet potato, cut into small squares (about 1 cup)
  • 150 g of taro (gabi), cut into cubes (about 1 cup)
  • 150 g of yams (purple yams), cut into cubes (1 cup)
  • 4 Saba bananas, cut diagonally
  • 80 g of Jacquier, cut into small pieces (about 1/2 cup)
  • 240 ml of coconut cream (kakang gata, 1 cup)
  • 200 g of sugar, to taste
  • vanilla, pandan, or star anise, optional

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