Guinataang Halo – halo
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
6 saba bananas
4 yellow kamote (sweet potatoes)
5-6 gabi (taro)
1 c. of small dried sago (tapioca balls)
4 c. of coconut milk
3/4 to 1 c. of white sugar
1/2 tsp. of salt
a pinch of anise seeds (optional)
Cooking procedure :
Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).
Boil about 3 c. of water in a saucepan. Add the gabi. Cover and simmer for 10 minutes, stirring occasionally. Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo. Cover and simmer for 10 minutes, stirring every few minutes. Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using. Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.
Cool for a few minutes before serving.
Guinataang halo-halo may be served warm or cold.
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I really like this for merienda… I remember during Todos Los Santos, my Mom used to cook this or even the Ginatang Munngo and she will serve this to all of us, when I was still a kid….
I miss those days when my Mom used to prepare those kind of merienda, after the gruelling scraping of coconut meat and all… Gosh…
Like you Mam Sassy Mother knows best talaga, in food and everything…
nakaka-miss, ano? whereas today’s kids get fed instant noodles for merienda. hay, naku, kaya banned yang instant noodles sa bahay namin.
my ginataang halu-halo has some more ingredients aside from the above mentioned, i usually add the following: ube peeled and cubed, small sago, bilo-bilo and sweet ripe langka shredded by hand. The kakang gata (coconut first extract) is poured before serving.
‘everyone eats and drinks and only few savour the flavour”-
Confuscius
hi ms connie! i wanna try this recipe, kaso wala dun sa ingredients un bilo-bilo pero andun sa procedure? pano ba ang misture ng paggawa ng bilo-bilo? salamat & more power
the procedure is on the last part of page 1.
favorite ko ‘to, yung mainit or kahit galing sa ref! basta dapat lots of bilo-bilo, banana and sago!
wow, seems similar to “Binignit” in the visayas.
do you a picture of this food??
oooppss,,sori idid’nt see it..i want to try it ..it looks delicious..
Connie, what’s the difference between adding the coconut milk first while the bilo bilo are boiling and adding them when everthing is nearly cooked? I noticed that some people recommend adding the coconut milk first, while yours is last. Is it because you are using fresh gata while they are using canned version? I will be using the canned version as fresh is not available here. Thanks.
cats, it’s the oil in fresh coconut milk. boil it for too long and the coconut milk curdles.
Ms. Connie, bakit po may salt? Curious lang…
Para hindi nakaka-umay yung tamis nya.
Just like adding a pinch of sugar to Italian spaghetti sauce to cut the acidity of the tomatoes.
hay naku! nagcrave ako sa mga kwento and comment nyo kaya nagyon meryenda we will cook guinatan halo halo….thanks to all!
hindi ba mas masarap po kung lalagyan ng langka(jack fruit)
i happen to research for this because of the weather here…umuulan at malamig…this is usually the best time that we usually taste good food like this.. i want to cook it with myself and my mama was not around… your recepie helps me a lot..thank you!!!!
?thank you poh sa recipe kaya nakapasa aq sa?
?T.L.E sa school thanks poh talaga?……..