Mixed Fruits and Root Crops in Coconut Milk - Ginataang Halo-Halo
Looking for a healthy mid-afternoon snack for your family? You are on the right site! Try this mixed fruits and root crops cooked in coconut milk. The soft and chewy texture of all the ingredients makes this dish more enjoyable to eat!
This is one of the best merienda (mid-afternoon snack) that my mother cooks for us. It's a healthy dish where fruits and root crops are cooked in coconut milk. In our country, we call it "Ginataang Halo-Halo". The best thing I enjoy doing when preparing this dish is when we make "bilo-bilo". Bilo-bilo is made from glutinous rice flour, mixed with water, to shape it into balls. You just have to roll the dough of the glutinous rice added with a small amount of water to your hands, to make marble-sized balls.
There are also bilo-bilos that are purple in color. We mostly include the purple bilo-bilos to add color to this dish. You will surely like all the ingredients used here, especially the bilo-bilo, sweet potatoes and plantains.
What you need :
5 plantain (saba) bananas, peeled and cut into small pieces
1/2 kilo sweet potato, cut into small cubes
2 pcs big taro root (gabi), cut into small cubes
1/4 kilo glutinous flour, turned into bilo-bilo
1 cup cooked tiny sago (tapioca pearls)
1/4 cup jack fruit, sliced into strips
1/2 kilo light brown sugar
3 cups coconut milk
Cooking Procedures :
1. Boil enough water in a casserole dish.
2. Put in the bilo-bilos. When they float, add the cubed taro roots (gabi). Simmer for 10 minutes, stirring occasionally.
3. Add the cubed sweet potatoes, sliced plantain (saba) bananas, together with sago and jack fruit. Simmer again for another 10 minutes, stirring every few minutes.
4. Add the coconut milk and sugar, stir well. Cook over low heat, uncovered, until all the ingredients are tender, with constant stirring.
5. Serve. This dish may be served warm or cold.