This ginataan halo halo recipe is one of a kind Filipino recipe that is best served as dessert and merienda as well. Also, it can also be served either hot/warm or cold.

Ingredients:

6 saba bananas
4 yellow kamote (sweet potatoes)
5-6 gabi (taro)
1 c. of small dried sago (tapioca balls)
4 c. of coconut milk
3/4 to 1 c. of white sugar
1/2 tsp. of salt
a pinch of anise seeds (optional)

Cooking Procedures:

1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).

2). Boil about 3 cups of water in a saucepan. Add the gabi.

3). Cover and simmer for 10 minutes, stirring occasionally.

4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.

5). Cover and simmer for 10 minutes, stirring every few minutes.

6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.

7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.

8). Cool for a few minutes before serving.

Enjoy your yummy guinataan halo halo!