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GINATAANG HALO-HALO (ALFAJOR)

Ginataang Halo-Halo is one other favourite Filipino merienda or minandal which is often served as a mid-morning or mid-afternoon snack. In my hometown, this delectable dish is popularly referred to as Alfajor. A heat bowl of this candy delicacy might be loved at a close-by carenderia, often being served alongside facet lugaw and different kakanin.

Root crops are the important thing components of Ginataang Halo-Halo which simply fill your abdomen and offer you sufficient vitality for a day’s work. Saba bananas and ripe jackfruit add an additional sweetness, and the sago and glutinous rice balls (bilo-bilo) present a chewy texture.

Simply a further be aware, I personally discover it difficult to arrange Ginataang Halo-Halo as a result of I get allergic reactions in peeling taro roots (gabi). It offers me an itch that lasts for a number of days. Gabi is of course poisonous when uncooked, however its toxicity diminishes when cooked. What I do is I put on a plastic bag or hand gloves each time I put together the foundation crop. So, take further precautionary measures as you may additionally expertise the identical discomfort.

In the meantime, the glutinous rice (malagkit) dough is similar ingredient that we use in making Palitaw. Try my Palitaw recipe to discover ways to make the dough at residence. Once you form it into small balls, it’s regionally referred to as bilo-bilo, in all probability from the Tagalog phrase bilog which suggests spherical in form.

Similar to a lot of Filipino dishes, Ginataang Halo-Halo might be ready with out one or two of the components particularly when they aren’t accessible within the place the place you reside. Try Filipino shops in your space for canned varieties in the event you can’t discover recent produce.

- Alfajor1 768x1024 1 - GINATAANG HALO-HALO (ALFAJOR)

Ginataang Halo-halo/Alfajor

You will want:

  • 2 cups taro roots (gabi), peeled and diced
  • 2 items medium to giant purple yum (ube), peeled and diced
  • 2 items medium to giant candy potatoes (kamote), peeled and diced
  • 1/4 kilo glutinous rice (malagkit) dough, shaped into small balls
  • 1/2 cup raw sago beads
  • 5 items saba bananas, peeled and sliced
  • 1 cup ripe jackfruit (langka), shreded
  • 2 cups water
  • 4 cups coconut milk (kakang gata)
  • 4 cups sugar

The best way to put together:

  1. In a big saucepan, place the taro roots, purple yam, candy potatoes, sago, water, coconut milk, and sugar. Carry to a boil. Simmer the components till the foundation crops and sago beads are half-cooked.
  2. Add the remainder of the components. Simmer for about 20-Half-hour or till all of the components are cooked. Add extra water, coconut milk, or sugar to regulate the consistency and sweetness.
  3. Serve in a bowl.

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