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.