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You are here: Home / Recipes / Dessert Recipes / Ginataang Halo-halo Recipe (Binignit)

Ginataang Halo-halo Recipe (Binignit)

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Ginataang Halo-halo (also known as binignit) 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.

binignit ginataang halo halo recipe

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?

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Ginataang Halo-halo Recipe (Binignit)

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Vanjo Merano

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 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

Instructions

  • 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!

Nutrition

Serving: 4g

Watch the Video on How to Cook Ginataang Halo-halo Recipe (Binignit)

Related Posts:

  • Binignit RecipeBinignit Recipe
  • Ginataang Santol (Sinantolan) RecipeGinataang Santol (Sinantolan) Recipe
  • Ginataang Gulay RecipeGinataang Gulay Recipe
  • Spicy Ginataang Hipon RecipeSpicy Ginataang Hipon Recipe
  • Ginataang Monggo with Pork RecipeGinataang Monggo with Pork Recipe
  • Ginataang Manok with Kalabasa RecipeGinataang Manok with Kalabasa Recipe

Reader Interactions

Comments

  1. Jetjet says

    July 17, 2010 at 4:41 pm

    Has anybody tried this without or with much less sugar? Just wondering if the natural sugars from the ingredients would be suffice. There is a Japanese restaurant here that makes flan using organic ingredients & much less sugar, but is still very good without going overboard with the sweetness.

    Reply
    • mint says

      February 12, 2011 at 5:22 pm

      making this right now and will be using 3/4 cup sugar not 1 cup. just to give it enough sweetness. hope it will turn out just as good, thanks for the recipe.

      Reply
  2. lhie says

    September 24, 2010 at 5:41 pm

    you can buy glutinous rice then add some water to make it bilo bilo…pero madaming water..tantiyahin lang yung tamang na bibilog mo yung glutinous rice..^_^

    Reply
  3. Jan says

    April 12, 2011 at 1:46 am

    For how many people is this for?

    Reply
  4. RDT says

    May 15, 2011 at 4:08 am

    this is locally known as “binignit” in our area

    Reply
  5. Alarie says

    January 20, 2012 at 10:01 am

    Thanks for the info Victor. This will be my project tonight 🙂

    Reply
  6. Donald Ethan Roma says

    March 12, 2012 at 8:36 pm

    That food is mostly known as “BINIGNIT” in Davao City.

    Reply
  7. Marianita Workman says

    March 21, 2012 at 8:16 pm

    This is another way to enhance bilo bilo flavor. Put at least a teaspoon or two of salt and use a coconut cream with a small amount of glutinous rice flour for thickener toward the end of cooking. Stir while pouring the thickener to avoid lumps. Sounds complicated but the effort is worth it!

    Reply

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