GINATAANG HALO-HALO

CREDITS TO: Panlasang Pinoy

INGREDIENTS:

1 1/2 cups sweet potatoes (kamote) diced

1 cup taro roots (gabi), diced

1 1/2 cups purple yam

1 1/4 cup plantains (saying na saba), diced

1 cup ripe jackfruit (langka), sliced

2 cups small tapioca pearls, cooked

12 to 20 pieces glutinous rice balls (bil0-bilo) ***

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

DIRECTIONS:

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. Add 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 then stir. Simmer for 1 minute.
8. Turn off heat and transfer to a serving plate.
9. Serve either hot or cold.

*** For the glutinous rice balls. I used 2 cups of glutinous rice flour and 1 cup of water. Mixed them together in a bowl until a soft yet sticky mixture is formed. Scoop a little of the mixture and roll it into a ball shaped figure using your hands. This will make at least 40 glutinous rice balls.

This menu is good for 2 servings only. So, I doubled the ingredients of sweet potatoes, glutinous rice balls and water. I used 1 pack of 400g tapioca pearls, 2 cans of coconut milk and 1 bottle of purple yam.

😍 Ginataang Halo-Halo ala Presyosa Ligaya 😍

Happy cooking and enjoy eating.