Ginataang Halo-Halo

  • 3 *19oz. cans coconut cream
  • 4 cups water
  • 3 cups sugar
  • 1 cup small tapioca pearls (I prefer small tapioca pearls because they cook a lot faster)
  • 1 cup jackfruit, cut into strips (I used canned)
  • 3 pcs. Saba bananas, peeled, cut lengthwise then sliced
  • 3 cups kamote (sweet potatoes), peeled and cubed
  • 2 cups glutinous rice flour mixed with 1 cup water to form a dough

Procedure:

1. Scoop about ½ Tbsp of dough then mold into a small ball. Place on a slightly greased plate. Repeat until there's no more dough. Set aside. 

2. In a big pot, pour in coconut cream, water and sugar. Cook while stirring until sugar is dissolved.

3. Add tapioca pearls. Simmer with frequent stirring for 20 minutes or until tapioca pearls are almost tender and transparent.

4. Add kamote and simmer for 10 minutes or until cooked.

5. Add dough balls, banana and jackfruit. Keep cooking until dough balls are all floating.

6. Remove from heat. Allow to cool down. Serve as dessert.

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