Guinataang halo halo

Guinataang halo halo

Photo by Maria K.

  • Prep Time


  • Total Time


  • Servings



  • 6

    pcs cardaba bananas, cut into small cubes

  • 2

    cups glutinous rice flour

  • 4

    pcs medium sweet potatoes, cut into small cubes

  • 6

    pcs small taro (you can also use the big ones but take a note on cooking time), cut into small cubes

  • cup cooked tapioca pearls

  • 1

    cup jackfruit, sliced

  • 1.2

    litres coconut milk

  • sugar or any sweetener of choice, according to your preference of sweetness

  • ½

    tsp salt

  • ¾ to 1

    cup water


. In a mixing bowl add the glutinous rice flour, pour water bit by bit while trying to form a big ball of dough. Once it is firm enough to shape and does not break easily stop adding the water, do not exceed 1 cup of water. Pinch a small amount of rice dough and make a small dough roughly 1.5 cm in diameter set aside and do it with the rest of the remaining dough. 2. In a pot add coconut milk then bring to a boil, turn the heat to low. 3. Add taro and simmer for 5-10 minutes. The time here depends on the type taro used, if you used the small ones simmer only for 5 minutes, if you used the big ones (they tend to cook slower) simmer for about 10 minutes. 4. Add jackfruit and sweet potatoes then simmer for 5 minutes. 5. Add bananas, rice balls and sago then simmer for additional 5 minutes while gently mixing to avoid sticking. 6. Now add the sugar and salt, serve hot or cold.


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