Ginataang Halo-halo Recipe

Ginataang Halo-halo is rich, smooth, and packed with coconut flavor. It contains glutinous rice balls, sago, tropical fruit, and tubers. It’s an excellent and nutritious snack breakfast, dessert, or dessert!

Ginataang Halo-halo is a well-known Filipino dish from sticky rice balls cooked with coconut milk. It is widely consumed as a dessert, snack, or for breakfast all through the season and is a favorite food in the Lenten season when Catholics typically fast and avoid eating meat.

Ginataang Halo-halo Recipe

With various variations in the ingredients, The dish’s name could be different from one region in the nation to another. I’m an Kapampangan and we refer to it as sampelot but it’s also called binignit, alfajor and linugaw the ginataang Bilo-bilo, ginatan kamio, kiniler, or tambo-tambong.

What you’ll require for this recipe?

The ginataan recipe is a “halo-halo” (mix) of different ingredients. In addition to the glutinous rice ball and coconut milk, referred to as the bilo-bilo, this sweet stew can also contain sago pearls, tropical fruit like the jackfruit and Saba bananas, as well as root crops like kamote (local yam) and the ube (purple yam) and the taro (gabi).

Making The Sticky Rice Balls

  1. Combine glutinous rice flour with water to form a soft dough. If your dough becomes too dry, you can add more flour. If it is not enough, use water.
  2. To make the rice balls sticky ahead of time, put them in one layer on a baking sheet or plate, then cover them with a plastic wrapper to stop them dry, and then store them in a refrigerator until you are ready to use.
  3. To keep them indefinitely, put the balls in one layer on a baking tray covered with plastic film and freeze them until they are firm. Transfer the balls to resealable bags or airtight containers after cooling, and then store them in the freezer.

How to store and serve it?

  • Ginataang Halo-halo can be enjoyed hot or cold to start your day or as an after-meal dessert.
  • Transfer the leftovers into containers with lids and then store them at room temperature for up to three days. I don’t suggest freezing since the bananas will turn mushy black when frozen and thawed. The sticky rice balls get harder and lose their chewy texture after being frozen.
  • The ginatan will begin to thicken when it cools. Add plenty of coconut milk during heating to loosen the consistency.

Ginataang Halo-halo

Ginataang Halo-halo is rich, smooth, and bursting with tropical flavor. It is a great breakfast, dessert, and snack made from glutinous rice balls, sago pearls, tropical fruit, and tubers!


  1. 1 cup glutinous rice flour
  2. 2 1/2 cups of water
  3. 1 cup of cooked sago
  4. 1 cup jackfruit strips
  5. 1 Cup coconut cream
  6. 1 cup of sugar
  7. Three cans (13.5 pounds each) of coconut milk
  8. 2. (about four cups) large camote, peeled and cut into cubes
  9. 2. (about two cups) Saba bananas, peeled and cut into cubes


  • Mix glutinous rice and 1/2 cup of water in a small bowl to form a soft dough. If your dough becomes too sticky, you can add more flour. If it is not enough, use water.
  • You are utilizing your palms and hands to shape dough into softballs in the shape of marbles. Place the dough balls in one layer on baking sheets or a plate, and cover them with a towel until they are ready for use.
  • Mix coconut milk with 2 cups of water in a large saucepan with medium-low heat. Bring the mixture to a boil.
  • Cook the camote for approximately three to five minutes or till nearly soft.
  • Add the bananas, sago, and jackfruit, and cook for approximately 3 to 5 mins.
  • Add the glutinous rice balls, and cook for 30 to 45 minutes until they rise over the top.
  • Add sugar and stir until dissolved.
  • Incorporate coconut cream and continue cooking until the camote and bananas soften, and the sauce has thickened to your desired consistency.
  • Serve hot or cold.

Key Points to Remember

  • To give your bilo a flavor and color boost to enhance the flavor and color, add the langka extract or ube to the dough for half of the bilo-bilo.
  • Cook the coconut milk to an ebb and flow, but don’t let it boil, or else it separates or curdles.

Ginataang Halo-halo Recipe

Want to check more recipe from this category? Check out our Sweets recipe page here.

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