Ginataang Halo-halo is a Filipino dessert dish. This is composed of different tubers such as sweet potato, purple yam, and taro root. Aside from the tubers, other ingredients include plantains, tapioca pearls, and glutinous rice balls (bilo-bilo).
Dishes that are cooked in coconut milk are locally called “Ginataan”. This word was derived from the root word “gata”, which means coconut milk. On the other hand, the word “Halo-halo” refers to the combination of different components or ingredients that were used to complete the dish; this also refers to a popular Filipino summer dessert wherein several sweet ingredients are combined with crushed iced, evaporated milk, leche flan, and ube halaya.
Aside from being a dessert dish, Ginataang Halo-halo is also served during meryenda (mid afternoon snack).
I like the flavor and texture of this dessert dish: the sweetness is just about right while the soft and chewy texture of the components makes eating more enjoyable.
Do you like Ginataang Halo-halo too? What do you like most about this dish?
Ginataang Halo-halo Recipe
- 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 (saging na saba), diced
- 1 cup ripe jackfruit (langka), sliced
- 2 cups small tapioca pearls, cooked
- 12 to 20 pieces glutinous rice balls (bilo-bilo)
- 1 cup granulated white sugar
- 3 1/2 cups coconut milk
- 2 cups water
Watch the cooking video:
- Pour water in a large cooking pot and apply heat. Let boil.
- Add 1 3/4 cups of coconut milk then wait until it re-boils.
- Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
- Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
- Add the plantains then cook for an additional 2 minutes.
- Put-in the jack fruit and cook for 2 minutes more.
- Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
- Turn off heat and transfer to a serving plate.
- Serve either hot or cold. Share and enjoy!
Number of servings (yield): 4