I have always been a fan of coconut cream and coconut milk. If you ask me if what among the coconut milk and the dairy milk do I prefer more, then that would torn me apart.
As a dessert person, I really love desserts which compliments the heavy meal I just ate. There’s no doubt that the iced halo halo is one of the best desserts in the Philippines. Aside from this, people needs more appreciation to its hot version, the ginataang halo halo.
#ginataanghalohalo
Written Recipe at [ Ссылка ]
Ingredients
1 cup glutinous rice flour
1/2 cup water
1/4 teaspoon ube flavoring
3 cups coconut milk
3 cups water
1 cup orange sweet potato (sliced)
1 cup purple sweet potato (sliced)
3 saba bananas (sliced)
1/3 cup jackfruit strips
1 cup brown sugar
1/2 cup tapioca pearls (uncooked)
a bunch of pandan leaves (optional)
A pink of salt (optional)
Ube flavoring (optional)
Directions:
Bring a pot of water to a boil and then add the uncooked tapioca pearls. Set the heat to medium low. Cover the pot and let it cook for 15 minutes.
After 15 minutes, the center of the sago is still white. Turn the heat off, cover the pot and set it aside until fully cooked.
In a bowl, combine the glutinous rice flour and water. Mix well until sticky. You may add more water if needed. Then, knead the dough for a few minutes until smooth.
Divide the dough in half. Set aside the other half. Add a few drops of ube flavoring to on half of the dough and knead to distribute the color.
Scoop a small portion of the dough and roll into balls. Do this also to the uncolored half of the dough.
Pour 3 cups of water in a large pot. Sprinkle a pinch of salt and then cover the pot. Wait for the water to boil. Add the sliced orange and purple sweet potatoes and stir a bit. Cover the pot and let them cook. When already fork tender, add the sliced saba bananas and jackfruit strips. Add the rice balls one by one to avoid them from sticking to one another. Stir occassionally.
Once the bananas are half cooked, pour the coconut milk. Add the brown sugar and then mix well. Adjust the amount of brown sugar according to your sweetness preference.
Add the cooked tapioca pearls gradually, and stir well to avoid clumping.
Add a bunch of pandan leaves to add a sweet fragrance. Cover the pot and wait for it to boil. Stir occassionally.
Transfer the ginataang halo halo to a serving bowl. Enjoy it hot or cold, however you like. Yum!
