Ginataan Halo-halo

Ingredients:

2 cans Coconut Milk
4 cups Water
Sweet Potatoes, cubed
Banana Saba or Ripe Plantains, cubed
Taro root or Gabi(optional), cubed
Tapioca Pearls or Sago, cooked
Sugar

For the Bilo-bilo or Galapong Balls

4 cups Sweet Rice Flour or Glutinous Flour
1 3/4 cups Water

Cooking Procedure:

1. Make the bilo-bilo by mixing the sweet rice flour with water. Roll in 1/2 inch balls.
2. Mix the coconut milk, water, sugar and bilo-bilo in a pot and bring to a boil.
3. Turn the heat down and simmer for 10 minutes, making sure the balls don't stick together.
4. Add the sweet potatoes and taro root and cook for another 5 minutes, then add the bananas and tapioca pearls.
5. Cook for 3 - 4 minutes or until the sweet potatoes and taro root are soft but not mushy.


Tips:

•Sweet potatoes vary from off-white flesh to bright yellow or almost orange. Try to get the off-white kind, sometimes called Japanese sweet potatoes, otherwise your Ginataan Halo-halo will be orange instead of white.
•No ripe cooking bananas? Try using your snacking banana lacatan or latundan. Just add them towards the end so they don't get mushy.
•If available, add about a third of a cup jackfruit or langka in strips for added flavor and tang.