"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Sunday, May 29, 2011

Ginataang Halo-Halo

I remember the first time I ate this I was about 8 years old, when I was sent to the province and lived with my grandmother, Lola Lina. And it's been a favorite since then, among the other kakanin and merienda she cooks. Never mind the load of calories... eating this brings back happy childhood memories. 

Ginataang Halo-Halo

Ingredients:
10 cups coconut milk
5 saba (plantain), sliced
2 cups camote (sweet potato), diced
2 cups gabi (taro root), diced
1 cup ube (purple yam), diced
1 cup cooked sago (tapioca pearls)
2 cups giniling na malagkit (glutinous rice flour)
1 cup ripe langka (jackfruit), strips
1 pandan leaf
1 tsp vanilla (optional)
1 cup sugar (more or less, as preferred)
pinch of salt


How to prepare:
  •  Moistened the glutinous rice flour with water just enough to make it stick together to make small dough balls or what we locally call "bilo-bilo"
  • Place the coconut milk in a large pot,add the salt and pandan leaf. Bring to boil while stirring constantly.
  • Add gabi and ube. After 2 minutes add camote,saba, sago and sugar. Stir. Cover and cook for about 5 minutes.
  • Drop the bilo-bilo and the langka into the pot. Add vanilla (optional). Stir. Cook for about 2 minutes or until the bilo-bilo floats (that means the rice balls are cooked). Adjust the sweetness, as preferred.
  • Serves about 10-12 persons. Can be served hot or chilled. Enjoy!

Variation:  Instead of ripe langka, sweet corn kernels may be used.














1 comments:

[pinkc00kies] said...

favorite ko yan!!!

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