Ginataang Halo Halo or Ginataang Bilo Bilo is a mixture of tubers cut in cubes, bananas, jackfruit, bilo bilo (glutinous rice balls), sago (tapioca pearls), sugar and coconut milk. A favorite snack of Filipinos including my mom and my favorite is the bilo bilo. This dessert is good warm or cold.

The first time I made this dessert I could have fed the whole block. I bought big sized tubers not realizing it was a lot when combined. For years, my mom and a good friend always made it so there was no need for me to make it. Now, when I make it, I buy the smallest tubers I can find.

Don’t overcook the tubers or it will be too soft and soggy. A firmer texture is better. Toss-in the smallest tapioca pearls but if you prefer to use bigger tapioca, it works too but you have to cook the tapioca (sago) in advance. The consistency can get thick while cooking, add water or coconut milk which ever you desire. It can be stored in the fridge for up to 3 days.

Don’t confuse this with Halo Halo with crushed ice and milk. The Filipino word "Halo Halo" when translated in English means mix mix. As the name implies, this snack is a mix of everything.

While making it, my mom was all over me asking if she can have some. The aromatic smell of the banana, jackfruit and coconut milk makes my mom anxious. We served this dessert and maruya during our July 4^th celebration.

My mom calls this dessert paradusdos while others call it binignit, sampelot or ginataang bilo bilo. I call it ginataang. It has many variants depending on the region.

How to Make Ginataang Halo Halo

If you have never made this, watch my video. Magluto na tayo (Let’s cook). Enjoy!

Recipe

Ginataang Halo Halo

Ginataang Halo Halo is a creamy Filipino snack made of tubers cut in cubes, bananas, jackfruit, bilo bilo (glutinous rice balls), sago (tapioca), sugar and coconut milk.

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Course: Dessert, Snack

Cuisine: Asian, Filipino

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 244kcal

Ingredients

2 cups taro roots (gabi) diced
1 ½ cups Japanese yam diced
1 ½ cups white sweet potatoes (white kamote) diced
1½ cups sweet potatoes (orange kamote) diced
2 long plantains (saging na saba) diced
1 cup jackfruit (langka) ripe and sliced (you can use fresh langka or in can)
½ cup small tapioca pearls
1 cup granulated white sugar
1 ½ can 13.5 fl oz coconut milk (gata)
3-4 cups water

Bilo Bilo – Glutinous Balls

1 ¼ cups glutinous rice flour
½ cup and 2 tablespoons water

US Customary - Metric

Instructions

How to Make Bilo Bilo

In a bowl, add glutinous rice flour and water. Mix well and form a ball. Consistency should not be soupy. If it is too sticky, add more glutinous rice flour.
Divide it into 4 pieces. Take one piece and roll it lengthwise. Take small pieces and roll to a ball.
Set aside.

Ginataang Halo Halo Recipe

In a pot, add taro roots, Japanese yam, white sweet potato and coconut milk. Bring to a boil. Lower heat to medium. Simmer for 10 minutes.
Put the sweet potatoes. Cook for 1 minute.
Add 2 cups of water. Stir.
Add the plantain, jackfruit, small tapioca pearls and glutinous rice balls. Stir and simmer for 10 minutes.
Pour another cup of water. If consistency is very thick, add another cup of water.
Add ½ cup of sugar. Mix well. Simmer for 2 minutes.
Taste to check sweetness.
Serve hot or cold. Enjoy!

Nutrition