This is one of the creamiest, great tasting, easy no-bake desserts you can make on the stove! It’s a coconut milk and sticky rice dessert that you can slurp!
How do you make ginataang halo-halo?
Ginataang halo-halo is a rich and creamy dessert dish that is typically served during merienda. With the burst of color in the ingredients, jackfruit, sweet potato, taro root, and bananas make this dish a standout.
Try this updated version of ginataan and bite into the chewy glutinous rice balls to discover a sweet surprise.
Here’s a tip: Be careful when stirring the mixture! This is to avoid it from being too thick or watery.
Ginataang Halo-Halo Recipe
Ginataang Halo-Halo Ingredients
- 1 Cup Glutinous Rice Dough (Galapong)
- 1/3 Cup ube halaya jam
- 2 cups water
- 3 1/2 cups coconut milk (gata) divided
- 1 1/2 cups sweet potato (kamote) diced into 1/2-inch cubes
- 1 Cup taro root (gabi) diced into 1/2-inch cubes
- 1 Cup white sugar
- 1 1/4 cups banana (plantain), diced into 1/2-inch cubes
- 1 Cup jackfruit (langka) sliced into strips
- 2 cups tapioca pearls (sago)
- Make the ube-stuffed bilo-bilo: take 1 teaspoon galapong and form into a ball. Roll out into a small disc and put a dollop of ube jam in the middle. Fold over the galapong and roll back into a ball, making sure the jam is sealed in. repeat to make a total of 20 balls. Set aside.
- Place water in a large pot and bring to a gentle simmer. Add 13/4 cups coconut milk and continue to simmer.
- Add sweet potatoes and gabi; Simmer gently for about 6 to 8 minutes.
- Pour in remaining coconut milk, sugar, and bilo-bilo; stir. Simmer until the bilo-bilo rises gently to the top, about 5 minutes.
- Add saging na saba and langka; cook for 2 minutes.
- Turn off heat and add cooked sago. Stir gently, being careful not to overmix. Transfer to a serving bowl and serve hot.