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Guinataang Halo-Halo (Coconut Milk Medley)
Monday 17 Aug 2009
Guinataang halo-halo or coconut milk medley or "binignit" in Bisaya, is one of the merienda that we usually have during Lenten season back in the Philippines. We have this ginataang halo-halo every afternoon especially during holy week, this is our family tradition.
Ingredients :
· 5 cups fresh coconut milk (or 1 can coconut milk, diluted with 4 cups water)
· 1 pandan leaf
· 1/2 cup sugar
· 2 gabi (taro root or yam), cut into cubes
· 2 ripe saba (plantain bananas), cut into cubes
· 1 medium sweet potato, cut into cubes
· 1/2 cup preserved langka, drained and cut into strips
· 2 tbsp. quick-cooking tapioca
(Cooking Conversion Chart)
Cooking Procedures :
1. Simmer coconut milk and pandan leaf over moderate heat. Stir in sugar until dissolved.
2. Add sweet potato, gabi and saba (plantain bananas) into simmering coconut milk and cook for 20 minutes or until soft.
3. Add langka and tapioca. (If using regular tapioca, add it with the sweet potatoes because it takes longer to cook.)
4. Tapioca is cooked when it turns clear. If a white spot is still visible in the center, cook until it disappears for about 5 minutes more. Taste and add more sugar if necessary.
5. Serves 6 to 8.
VARIATION:
Add bilo-bilo after tapioca is fully cooked.
Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)
To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until well blended, knead a few times until smooth. (Follow Bilo-bilo procedure, see recipe.) Add sticky rice balls to simmering coconut milk. Remove from heat when all balls float to the top.
1. Simmer coconut milk and pandan leaf over moderate heat. Stir in sugar until dissolved.
2. Add sweet potato, gabi and saba (plantain bananas) into simmering coconut milk and cook for 20 minutes or until soft.
3. Add langka and tapioca. (If using regular tapioca, add it with the sweet potatoes because it takes longer to cook.)
4. Tapioca is cooked when it turns clear. If a white spot is still visible in the center, cook until it disappears for about 5 minutes more. Taste and add more sugar if necessary.
5. Serves 6 to 8.
VARIATION:
Add bilo-bilo after tapioca is fully cooked.
Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)
To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until well blended, knead a few times until smooth. (Follow Bilo-bilo procedure, see recipe.) Add sticky rice balls to simmering coconut milk. Remove from heat when all balls float to the top.
This Guinataang Halo-Halo (Coconut Milk Medley) is Posted under
· Snacks & Appetizers:Snacks · Sweets & Desserts:Other Desserts
· Snacks & Appetizers:Snacks · Sweets & Desserts:Other Desserts
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Food Recipe for the Soul
If your enemies are hungry, give them bread to eat; and if they are thirsty, give them water to drink; for you will heap coals of fire on their heads, and the Lord will reward you. (Proverbs 25:21-22)
Lord, make me a diligent homemaker and deliver me from all temptations to be lazy. Amen.
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