Guinataang halo halo

By vlacer

Ingredients

• 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
• 1 1/2 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
• 1/2 tsp salt
• 3/4 to 1 cup water

Preparation

Step 1

. 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.