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
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)
- 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.