GINATAANG HALO
Ingredients
1 medium-sized gabi (taro, the medium-sized variety), cubed
4 medium-sized ripe saging (banana, saba variety), sliced 1/3"
2 medium-sized kamote (sweet potato), cubed
1 cup bilo-bilo (small balls made of rice flour and water)
1 medium-sized ube (purple yam), cubed
1/2 cup langka, julienned
1/4 cup sago (tapioca pearls, smallest)
4 cups fresh coconut milk or 2 cans coconut milk
1 cup sugar
1 teaspoon salt
1 medium-sized gabi (taro, the medium-sized variety), cubed
4 medium-sized ripe saging (banana, saba variety), sliced 1/3"
2 medium-sized kamote (sweet potato), cubed
1 cup bilo-bilo (small balls made of rice flour and water)
1 medium-sized ube (purple yam), cubed
1/2 cup langka, julienned
1/4 cup sago (tapioca pearls, smallest)
4 cups fresh coconut milk or 2 cans coconut milk
1 cup sugar
1 teaspoon salt
Procedure
Put the gabi, saging, kamote, ube, and langka in a big pot with 4 cups coconut milk and boil for about 5 minutes. Add the bilo-bilo and sago and cook for another 5 minutes. Add sugar, salt, and langka and cook for another 5 minutes. Pour the other can of coconut milk and simmer on low. Mix well.
Put the gabi, saging, kamote, ube, and langka in a big pot with 4 cups coconut milk and boil for about 5 minutes. Add the bilo-bilo and sago and cook for another 5 minutes. Add sugar, salt, and langka and cook for another 5 minutes. Pour the other can of coconut milk and simmer on low. Mix well.
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