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). This dish is also known as binignit in some parts of the Philippines.
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.
Ginataang Mais is a Filipino dessert and snack made from whole kernel corn and coconut milk. This is a simple and quick Filipino dessert recipe that only takes less than 25 minutes to prepare. The appearance of this quick and easy dessert is similar to that of the Maja Blanca but there is a big difference in texture; the consistency is more like the Goto, Arroz Caldo, or perhaps the Champorado.I like this dessert (particularly this dessert recipe) because of the simple ingredients involved. I also believe that good dishes need not to be complicated and time consuming and this is one of the proofs.
You can enjoy Ginataang Mais for breakfast or as amid afternoon snack. Since it is packed with carbs, this can be a good meal before starting to do something that involves a lot of physical work.
Have you had Ginataang Mais before? What do you like most about this dish?
Try this Ginataang Mais Recipe and let me know what you think. Enjoy!
Ginataang Mais Recipe
4 cups coconut milk
1/2 cup glutinous rice (malagkit)
1 cup whole kernel corn
3/4 cup granulated sugar
Watch the cooking video:
Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.
Add the whole kernel corn and cook for 5 minutes.
Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
Polvoron is a semi-sweet concoction made of toasted flour, powdered milk, sugar, and butter. This is considered as a dessert or snack in the Philippines wherein roasted rice puffs referred to locally as “pinipig” is added.There are several polvoron recipes available today. There are the cookies and cream polvoron, peanut polvoron, chocolate polvoron, and many more. The polvoron recipe that we have here is the classic and simplest.
I tend to associate this snack with town fiestas. When I was still a child, I always join contests during our town’s fiesta and one of them is some sort of a whistling contest wherein you are asked to consume a piece of polvoron or puto seco before whistling; the first one who can make a sound wins.
I haven’t made polvoron in years since I don’t have any available mold. Good thing one of my friends was able to get me one when she went for a vacation in the Philippines. By the way, I made more or less 60 pieces of polvoron out of the ingredients that we have.
4 cups all purpose flour
2 cups powdered milk
3/4 cup pinipig, crushed
1 1/8 cup butter, softened
1 1/2 cup granulated sugar
Watch the cooking video:
Heat a frying pan or a wok then put-in the flour. Toast the flour until you smell the aroma and the color turns light brown. Make sure to stir while toasting to prevent the flour from being burnt.
Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl.
Add the powdered milk then stir using a balloon whisk.
Put-in the granulated sugar then stir again.
Add-in the crushed pinipig then stir until very ingredient is well distributed.
Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact.
Using a polvoron molder, scoop the mixture and put it on top of a pre-cut Japanese paper or cellophane then wrap.
Food for the Gods or date bar is a very rich and tasty dessert fit for the holidays. I have no idea as to where the name was derived from until I tasted one. The flavor is really heavenly and you can feel a lot of love in it.
After reading lots of questions and concerns from our friends about the availability of ingredients and possible replacement or substitutes for not so common ones, I made sure to feature the recipe in its simplest form. The result of this recipe is really good. I’m sure that you will like it.
Sometimes we need to pamper ourselves. Why not make a delicious dessert that you will truly enjoy?
Try this Food for the Gods recipe. Let me know what you think.
Food for the Gods
Author: Vanjo Merano
Serving size: 6
1 1/4 cups all-purpose flour,sifted
1 cup butter (about 2 sticks)
1 cup granulated sugar (white), sifted
1 cup brown sugar
3 pieces raw eggs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dates, chopped
1 cup walnuts, chopped
In a mixing bowl, combine the flour, baking soda, baking powder, and salt then mix well.
Cream the butter in a separate mixing bowl and add the sugar (white and brown) while continously mixing until texture becomes fluffy.
Beat-in the eggs on the mixing bowl with butter and sugar then continue mixing until everything is well distributed.
Gradually add the flour-baking soda-baking powder-salt mixture while continously mixing (don't forget to scrape the sides with a silicon spatula).
Put-in the dates and walnuts then mix until well distributed.
Preheat oven to 350 degrees Fahrenheit
Grease the baking pan and pour-in the batter.
Bake for 10 minutes then pull down the temperature to 300 and continue baking for 35 minutes or until done (you may use the toothpick technique)