Friday, April 29, 2011

How To Cook Filipino Ginataang Halo-halo (binignit)

How To Cook Filipino Ginataang Halo-halo (binignit). Ginataang halo-halo or 'binignit' in Visayan term is a Filipino dessert dish that is usually prepared during rainy or cold seasons in the Philippines. This is composed of different tubers such as sweet potato, purple yam, and taro root, as well as other ingredients like the plantains, tapioca pearls, and glutinous rice balls (bilo-bilo). Ginataang halo-halo is often served as meryendas or afternoon snacks. Here's how to cook ginataang halo-halo (binignit) from panlasangpinoy.

  • 1 1/2 cups sweet potatoes (kamote), diced
  • 1 cup taro roots (gabi), diced
  • 1 1/2 cups purple yam
  • 1 1/4 cup plantains (saging na saba), diced
  • 1 cup ripe jackfruit (langka), sliced
  • 2 cups small tapioca pearls, cooked
  • 12 to 20 pieces glutinous rice balls (bilo-bilo)
  • 1 cup granulated white sugar
  • 3 1/2 cups coconut milk
  • 2 cups water
Cooking procedure:
  1. Pour water in a large cooking pot and apply heat. Let boil.
  2. Add 1 3/4 cups of coconut milk then wait until it re-boils.
  3. Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
  4. Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
  5. Add the plantains then cook for an additional 2 minutes.
  6. Put-in the jack fruit and cook for 2 minutes more.
  7. Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
  8. Turn off heat and transfer to a serving plate.
  9. Serve either hot or cold.


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