GINATAANG HALO HALO with RICE │ Paano Magluto ng Binignit Bisaya

GINATAANG HALO HALO with RICE │ Paano Magluto ng Binignit Bisaya

This version of GINATAANG HALO-HALO is cooked BINIGNIT BISAYA STYLE.

My usual traditional GINATAANG HALO-HALO is cooked with bilo-bilo.

Compared to BINIGNIT the Visayan version GINATAANG HALO-HALO is cooked with rice either malagkit or regular rice, and with a lot of colorful sago.

Because of the addition of rice the binigit has thicker consistency, compared to the traditional ginataang halo-halo which sometimes it is even runny sauce.

Ginataang halo-halo is fairly easy to cook.

Almost all the ingredients are added simultaneously and stir cooked until the desired consistency is achieved.

It is recommended that the kamote, ube and gabi at cut into bigger sizes.

When cooked kamote, ube and gabi will easily disintegrate, this is where the sticky and thick sauce are formee in adition to the rice.

The bilo-bilo has to be added simultaneously with the root crop ingredients or before the sauce thickens.

Donot wait till the sauce thickens, the bilo-bilo will not cook properly with thick sauce.

Ingredients:

Note: No hard rule on ingredients, quantity, selection or type.

6-7 cups fresh coconut milk

1 big bowl sweet potato (red, yellow white kamote), cut into large serving pieces

1 big bowl yam (ube and gabi), cut into large serving pieces

8 semi ripe bananas, saba variety, cut into large serving pieces

1 cup large cooked sago

1 cup small cooked sago

2 cups rice flour, and 1 cup water to make bilo-bilo

1/2 cup glutinous rice, soaked

1/2 cup regular rice, soaked

2-3 cups white sugar

pinch of salt 

16 cups or 2 pitchers water