INGREDIENTS:
For bilo-bilo:
- 1 cup glutinous rice flour (I used Mochiko)
- 1/2 cup water
- 1 1/2 cup sweet potatoes (kamote), diced
- 1 cup taro roots (gabi), diced
- 1 1/2 cups purple yam (ube), diced
- 2 cups plantains (saging na saba), diced
- 1/2 cup ripe jackfruit (langka), sliced
- 2 cups cooked small tapioca pearls(sago)
- 1 cup granulated sugar (adjust to your preferred taste)
- 2 cans(14 oz) coconut milk, about 4 cups
- 1 1/2 cups water (add more depending on your preferred consistency)
- Prepare your Bilo-bilo by combining the glutinous flour and water. Mix until well-combined and has a soft dough consistency. Shape into small balls. You should be able to make about 15-18 balls. Set aside.
- Boil water in a large cooking pan.
- Add 1 can (about 2 cups) of coconut milk then wait until it boils.
- When boiling, add the sweet potato (kamote), taro roots (gabi), and purple yam (ube). Simmer for 7 minutes.
- Add the remaining coconut milk, sugar, and glutinous rice balls (bilo-bilo) then stir and simmer for 8 more minutes.
- Add the plantains(Saging na Saba) and cook for an additional 4-5 minutes.
- Next, add the jackfruit (langka) and cook for 3 minutes more.
- Slowly add the cooked Sago (Tapioca Pearls) then stir. Simmer for 1-2 minutes then turn off heat.
- You can serve hot or cold. Sauce will also thicken as it cools down.
- Enjoy your ginataang halo-halo with bilo-bilo!
Source: Pinoy Favorites
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