Ginataang Halo-halo with Ube Bilo-bilo Recipe

There’s nothing more comforting for merienda than a warm bowl of ginataan.

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 with Ube Bilo-bilo Recipe

Rachelle Santos
There’s nothing more comforting for merienda than a warm bowl of ginataan.
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Snacks/Merienda
Cuisine Filipino
Servings 6

Ingredients
  

Ginataang Halo-halo with Ube Bilo-bilo Ingredients

  • 1 Cup glutinous rice (galapong), available at wet markets
  • 1 Cup ube jam
  • 2 cups water
  • 3 1/2 cups coconut milk (second press), divided
  • 1 1/2 cups sweet potatoes (preferably the orange variety), diced into ½-inch cubes
  • 1 Cup taro root (gabi) diced into½-inch cubes
  • 1 Cup white sugar
  • 1 1/4 cups Banana (saba variety), diced into ½-inch cubes
  • 1 Cup ripe jackfruit (langka) sliced into strips
  • 2 cups cooked small tapioca pearls (sago)

Instructions
 

  • 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 1¾ 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 bilo-bilo rise gently to the top, about 5minutes.
  • 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.
Keyword bilo-bilo, ginataan
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW

Most Popular Recipes

Close
Close
My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices