Ginataang Halo-Halo (Binignit)

Ingredients

• Glutinous rice flour - To make the sticky rice balls. It requires a simple blend of glutinous rice flour and water. Then it transforms into a sticky and moist consistency, exhibiting a sweet and nutty flavor profile. You can add food coloring such as ube extract and pandan extract for more flavor and to introduce a visual feast.
• Coconut milk and cream - This dessert is cooked in full-fat coconut milk and coconut cream for extra rich and creamy ginataan.
• Tropical fruits - The dessert's charm extends beyond the rice balls to a medley of tropical fruits that contribute layers of flavor and texture.
  • Sweet potatoes (kamote)- It has a sweet and starchy texture. You can substitute sweet potatoes with other tubers such as taro, ube, or tapioca.
  • Saba bananas - Another sweet and starchy tropical fruit. You should use ripe bananas for better flavor which is sweet and tender. If you can't find native Filipino bananas, you can use ripe plantain or cardaba (cooking banana). You can also use minatamis na saging instead of fresh.
  • Jackfruit (langka)- Use ripe with golden yellow color jackfruit if you are using fresh. Or, you can use minatamis na langka instead of fresh or canned.
• Tapioca Pearls (sago): You can use mini or regular sizes. These add a delightful chewiness to the dessert. These translucent beads, cooked to perfection, provide a contrast to the creamy coconut milk.

Instructions

Prepare the tapioca pearls and sticky rice balls:

• Cook tapioca pearls separately according to package instructions. Drain the liquid and run with cold water. Set them aside.
• In a bowl, combine glutinous rice flour with hot water until it forms a dough. Hot water will help the dough to be smooth and slightly tender.
• If the dough is too runny, add a bit of rice flour, if it is too crumbly, add some water.
• Add your favorite food coloring if you desire such as ube extract and pandan extract. Use 2 separate bowls if you are using 2 flavors (ube and pandan).
• Take a small portion of the dough and roll it into small balls (about ½-1 teaspoon).
• Cover with a damp paper towel and set aside the glutinous rice balls.

Prepare the remaining ingredients:

• Peel and cube sweet potatoes.
• Slice ripe plantains (saba bananas).
• Slice jackfruit into small, bite-sized pieces.

Cook the ginataang halo-halo:

• Rinse the canned garbanzo beans in water. In a pot, pour 2 cups of water and add garbanzo beans. Cook the beans until slightly tender, about 10-15 minutes on medium heat.
• Pour coconut milk, cream, sugar, and salt. Stir to dissolve the sugar and bring to a simmer. Stir occasionally to prevent the coconut milk from curdling.
• Once the coconut milk is simmering, add the diced sweet potatoes. Cook until the sweet potatoes are slightly tender.
• Add the ripe plantain, jackfruit, and tapioca pearls to the pot. Stir and cook for 3-5 minutes.
• Gently drop the prepared glutinous rice balls into the pot. Cook until they float to the surface, which indicates they are cooked.

Add a few drops of ube extract for more ube-flavored ginataang halo-halo. Continue cooking until all the ingredients are tender and the flavors are well combined. Taste and adjust the sweetness by adding sugar if desired. Serve warm and enjoy!

Helpful Tips

• Cook the tapioca pearls ahead of time as this could take a little longer to cook. You can also use a pre-cook sago from the market to save you more time.
• Cut the sweet potatoes, jackfruit, and plantain in a uniform size to cook evenly. Shape the glutinous rice flour in the same round sizes.
• Avoid cooking in very high heat to avoid the coconut milk from curdling.
• Stir the pot gently to avoid breaking the glutinous rice balls or mashing the other ingredients. This will ensure that the flavors meld together without compromising the texture of the individual components.
• If the mixture is too thick, you can adjust by adding a bit of water. If it's too thin, you can let it simmer a bit longer to reduce and thicken.

You Will Love This

• A crowd-pleaser and the perfect dessert to bring to any occasion.
• It is a satisfying and comforting warm dessert.
• This dessert offers a harmonious blend of flavors and textures, from the chewy and sticky rice to the creamy coconut milk, and the varied fruits and root crops.
• If you like this Filipino Chicken Macaroni Salad, don't forget to check out my Maja Blanca Recipe, Puto Cheese Recipe, and Ube Halaya Recipe.

About ginataang Halo-halo

In local terminology, dishes prepared with coconut milk are commonly referred to as "ginataan". The term originates from the base word "gata", which refers to coconut milk. The term "Halo-halo" means a mix or assortment. It also specifically denotes a beloved Filipino summer dessert characterized by the combination of various sweet elements such as crushed ice, evaporated milk, sweetened fruits, gelatin tapioca pears, leche flan, ube halaya, and pinipig.

Ginataang Halo-halo can be enjoyed warm or cold on its own as a versatile treat or snack all year round. It often serves during the Lenten season when religious groups practice fasting and abstain from meat consumption.

There are many variations of Ginataang halo-halo in every region. Im Ilocano and we call this tambo-tambong and bilo-bilo in North Luzon. But some province calls it binignit, alfajor, linugaw, sampelot kamio, or kiniler.

More Similar Recipes