Guinataang halo-halo or coconut milk medley or “binignit” in Bisaya, is one of the merienda that we usually have during Lenten season back in the Philippines. We have this ginataang halo-halo every afternoon especially during holy week, this is our family tradition.
- 5 cups fresh coconut milk (or 1 can coconut milk, diluted with 4 cups water)
- 1 pandan leaf
- 1/2 cup sugar
- 2 gabi (taro root or yam), cut into cubes
- 2 ripe saba (plantain bananas), cut into cubes
- 1 medium sweet potato, cut into cubes
- 1/2 cup preserved langka, drained and cut into strips
- 2 tbsp. quick-cooking tapioca
Cooking Procedures :
- Simmer coconut milk and pandan leaf over moderate heat. Stir in sugar until dissolved.
- Add sweet potato, gabi and saba(plantain bananas) into simmering coconut milk and cook for 20 minutes or until soft.
- Add langka and tapioca. (If using regular tapioca, add it with the sweet potatoes because it takes longer to cook.)
- Tapioca is cooked when it turns clear. If a white spot is still visible in the center, cook until it disappears for about 5 minutes more. Taste and add more sugar if necessary.
- Serves 6 to 8.
Add bilo-bilo after tapioca is fully cooked. Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)
To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until well blended, knead a few times until smooth. (Follow Bilo-bilo procedure, see recipe.) Add sticky rice balls to simmering coconut milk. Remove from heat when all balls float to the top.