Ernest Reynoso Gala


Guinatang Halo-Halo
by Ernest Reynoso Gala/Lourdes Cabrera

12 cups boiling water
1/2-kilo ground glutinous rice (galapong)
1/2-kilo camote (yellow sweet potato), peeled and cut into 1/2-inch cubes
1/4-kilo pink gabi (called mag-anak in the public market), peeled and cubed
1/4 kilo ube (purple yam) peeled and cubed
5 saba bananas (plantain), peeled and cubed
100 grams langka (jackfruit), ripe, sliced into strips
2 cups cooked sago
3 cups canned/tetrapak coconut cream (kakang gata)
2 cups granulated sugar

Shape the galapong into 1/2-inch balls.

Put the camote, gabi, and ube in boiling water. Cover and cook for 30 minutes. When soft, add the remaining ingredients, except the coconut cream and sugar until all the galapong balls float to the surface. Simmer until cooked.


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