Ginataang Halo Halo, Special

Ginataang Halo Halo, Special. When I was starting this Food Blog, one of the popular recipe was my Ginataang Halo Halo. That recipe was nearly ten years now. It was one of the very few recipes if not the only one that you could find in the internet. There was no Facebook at that time so when people search for recipe on the internet, they go to the Food Blogs.

My original Ginataang Halo Halo was so popular at that time, that it was often plagiarized by fake food bloggers.

Today I would like to re-visit that post, in time for the coming Christmas Holidays. Why not try some traditional dessert or meryenda for Christmas instead of Spaghetti.

Ginataang Halo Halo, Special. Now ask me what is new with this recipe? or as the title what is special about this Ginataang Halo Halo?

For my Ginataang Halo Halo, Special I used four types of root crops, including 3 varities of kamote or sweet potato. These namely Ube, Gabi, Kamote and Tugi.

What is Tugi? During my recent visit at Mahogany Market in Tagaytay I unexpectedly found those Tugi. Of all places, all this time, I have been looking for Tugi outside Vigan, and finally I found them in Tagaytay. I grow up with Tugi, Tugi is similar in texture with Gabi. It is an Ilocano root crop. I have not seen it outside Ilocos, until recently.

Making Ginataang Halo Halo is in fact fairly easy. Basically just boil all the ingredients together in coconut milk and sugar. There are no set of cooking rules and no exact quantity and type of ingredients. You can use any root crops that are available.

Here is the recipe of my Ginataang Halo Halo, Special.

Ingredients:

1 medium size yellow kamote, skinned, cut into cubes

1 medium size red kamote, skinned, cut into cubes

1 medium size white kamote, skinned, cut into cubes

1 large size gabi root, skinned, cut into cubes

2 large size tugi yam, skinned, cut into cubes

8 saba bananas, peeled, trimmed, cut into cubes

250 grams ube yam, skinned, cut into cubes

1 1/2 cups glutinous rice flour for rice balls, bilo bilo

1 bottled langka

1 bottled macapuno balls

1/2 kilo sugar

2 cups large cooked sago

2 tbsp. vanilla flavoring

pure coconut milk extracted from 3 large coconut

Cooking Procedure:

In a large sauce pan put in half of the pure coconut milk. Add about 1 1/2 liters of water and add in the sugar. Let boil and simmer for about 1 to 2 minute, continually stirring to avoid the coconut from curdling. Add in the sago and banana, continue to simmer for 3 to 5 minutes, occasionally stirring. Add in all the root crops and continue to cook for 5 to 10 minutes. Add more water as necessary. Add in the rice balls and continue to cook for 3 to 5 minutes or until all the rice balls floats. Add in the langka, makapuno balls and vanilla flavoring. Correct sweetness if required. Continue to cook for 2 to 3 minutes, occasionally stirring. Now add in the remaining coconut milk, continue to cook for 2 to 3 minutes, stirring continuously. Serve warm or cold.

See other Dessert Merienda recipes: 

Sweet Macapuno, Minatamis na Macapuno 
Minatamis na Saging with Sago 
Minatamis na Saging with Kalamansi Zest 
Ginataang Halo-Halo 
Kamias Jam, Ginger Lily Jam 
Almond Jelly, Lychee and Pineapple Salad 
Buko Almond Salad with Vanilla Ice Cream 
Buko Pandan Salad with Pandan Ice Cream 
Razon’s Halo Halo, Saba Macapuno Halo Halo 
Buko Fruit Salad, Fresh Buko Version 
Cheesy Buko Fruit Salad 
Buko Melon Salad 
Avocado at Condensada, Avocado with Condensed Milk 
Buko Salad 
Buko Fruit Salad 
Buko Pandan Salad