Page 125 - Slide 1

Ginataang Halo Halo

3 cups glutinous flour form into balls

¾ kg glutinous rice flour
15 c coconut cream "Kakang Gata"
2 can condense milk

2 can evaporated milk
5 c sugar

4 c coconut meat shredded
2 c banana saba boiled and cubed
2 c kamote boiled and cubed

2 c ube boiled and cubed
2 c gabi boiled and cubed

2 c ripe langka slices
3 c big sago cooked

In a bowl, put glutinous rice flour and 1 cup of water to form into

balls. If it is a bit sticky or watery, add flour; if too dry, add a little
water, set aside.

In another bowl, dissolve glutinous rice flour and sugar in coconut

cream.

In a huge casserole, bring mixture to a boil, stirring constantly to
avoid sticking at the bottom.

Add kamote, saba banana, sago, ube, gabi, shredded coconut meat

and langka. Add condensed milk and evaporated milk.

Bring to a boil and add glutinous rice balls.

When rice balls already float, they are cooked. Let it boil for another
10-15 minutes. Best serve hot or chilled.
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