During summer vacations in our family, next to Champorado, Ginataang Halo-Halo is our favorite afternoon snack. This is a dessert of different tropical fruits cooked in coconut cream and pandan. This could be served hot or cold. The best ginataang halo-halo I ‘ve ever tasted was during the “Pamanhikan” of my cousins boyfriend who hails from Ilocos. I begged to her mom to share this yummy dessert!
1 cup of galapong (rice flour mixed with water) You can buy this in the market. You can also choose to buy the ube colored galapon
3 pieces of pandan leaves
1 cup of camote (sweet potato) peeled and cut in cubes
half a cup of shreaded langka (jackfruit)
1 cup of bananas (saba) peeled and cut about 1 cm thickness
1 cup of gabi (taro) peeled and cut in cubes
half a cup of ube (violet yam) peeled cut in cubes
2 cups of coconut milk
1 cup of white sugar
This dessert is very easy to do. Start by forming by forming small balls with the use of your palm the galapong: about marble size. Do not form all the galpong into balls, leave about a handful . Then in a deep casserole pour your coconut milk and sugar. Mix them well. Put all your ingredients except the galapong balls: bananas, sweet potatoes, gabi, ube, langka and pandan leaves. Cover it and turn on the fire. Simmer this for about thirty minutes. Check the tenderness of your ingredients using a fork. Lower the fire and continue simmering for another ten minutes and add your galapong balls. Before turning of the fire get a laddle full of this creamy sauce and dissolve the remaining galapong you set aside. This will help you thicken the ginataan. Pour it and continue mixing. Turn of the fire. Serve hot or cold. You can put some violet food coloring if you want.