Ginataang Halo-Halo (Ginataang Bilo-Bilo) Recipe

Bring back childhood memories with this comforting bowl.

This Filipino merienda treat is made with glutinous rice flour balls, sweet potatoes, fruits, and ube.


Ginataang Halo-Halo (Ginataang Bilo-Bilo) Recipe

Christa Mendiola
Bring back childhood memories with this comforting bowl.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Snacks/Merienda
Cuisine Filipino
Servings 10


Ginataang Halo-Halo (Ginataang Bilo-Bilo) Ingredients

  • 1 Cup glutinous rice flour
  • 1 tablespoon rice flour
  • 1/2 Cup water warm, plus 1 tablespoon
  • 4 cups coconut milk (gata) gata, fresh is best
  • 1 Cup sugar
  • 1 Cup jackfruit (langka) shredded
  • 3 cups sweet potato (kamote) cubed
  • 1 Cup taro root (gabi) cubed
  • 1 1/2 Cup Ube cubed
  • 1 1/4 cups banana (saba variety), sliced (you may also use plantains)
  • 2 cups Mini Tapioca (Sago) cooked
  • 1 Cup coconut cream (kakang gata) kakang gata, fresh is best


  • Make the glutinous rice balls: Combine glutinous rice flour and rice flour. Add warm water and knead to form a dough. Take ½ tablespoon dough and roll in your palms to form a ball. Place on a plate. Repeat with the rest of the dough. Cover balls with plastic wrap. Set aside.
  • Boil 3 cups water, coconut milk, sugar, and jackfruit in a pot over medium heat. Lower heat and simmer for 10 minutes.
  • Add sweet potatoes, taro, purple yam, and saba. Simmer until tender. Add glutinous rice balls and tapioca pearls. Simmer for 5 to 8 minutes.
  • Add coconut cream and simmer for 5 more minutes. Serve hot.
Keyword Ginataang Halo-Halo, ginataan, sticky rice recipe, coconut milk recipe, Filipino dessert recipe
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