Ginataang Halo-halo
4,653 views · Published 23 March 2016 · 3:33 · Indexed 21 September 2026
Channel: Kusina chef · 2016 · Howto & Style
Ginataang Halo-halo
Ingredients:
2 cups glutinuos rice or sticky rice(malagkit in Filipino)
2 large coconuts, meat grated (1kl of grated coconut meat)
2 cups yellow and orange sweet potato, cubed (camote)
2 cups purple yam, cubed (ube)
2 cups taro, cubed (gabi)
2-3 cups cardaba or plantains, sliced (saba in Filipino)
1 cup jackfruit, strips (langka in Filipino)
2 cups sago, cooked
1 cup tapioca (landang), cooked
1/2 kilo brown sugar (depending on how sweet you want it)
Water: 12 cups for the rice
4 cups for the coconut
2-3 teaspoon of Vanilla optional
How to cook Ginataang Halo-halo:
1) extract the milk from the grated coconut:
first extract: add 2 cups of water to the grated coconut. using your hand squeeze it; set aside
Second extract repeat the 1st step and set aside.(watch video)
2) Place the rice in a deep pot, add the 12 cups water. Let it boil in a low-med heat. Stir constantly to prevent rice from sticking at the bottom.
Add water as needed. Cook for 30 minutes or until it will start to form into a porridge like consistency (lugaw in Filipino).
3) Add the camote, purple yum, taro and the second extract of the coconut milk; boil for another 10 minutes.
4) Add the banana, first extract of the coconut milk and the jackfruit; boil for another 5 minutes.
5) Add sago, tapioca, sugar and vanilla; simmer for 1 minute and your done!
6) serve hot or cold :)
My grandfather is the only one preparing this Ginataang Halo-halo when it's lent season o Mahal na Araw. But now since he is gone, I've learned to make it and I can say that I've got grandpa's recipe. I miss you Lolo, so much.
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