Kaua‘i's Favorite Recipes
Ginataang Halo-Halo or "Tambo-Tambo"
|1 cup||glutinous rice flour|
|3 cans||coconut milk (13.5 oz cans)|
|4 cups||sweet potato, peeled and cubed|
|2 cups||bananas, peeled and cubed|
|1 cup||cooked tapioca|
|1 cup||coconut cream|
- In a small bowl, combine glutinous rice flour and ½ cup water. If the dough is too sticky, add more flour, and if it is too crumbly, add a little water
- Using the palms of your hands form dough into smooth balls -- the size of marbles. Arrange dough balls in a single layer on a baking sheet or plate and cover it with a cloth until ready to use
- In a large pot over medium heat, combine coconut milk and the 2 remaining cups of water. Bring to a simmer.
- Add sweet potato and cook for about 3 - 5 minutes or until almost tender
- Add bananas, tapioca, and jackfruit and cook for another 3 - 5 minutes
- Add glutinous rice balls and cook for another 3 - 5 minutes, or until the balls start to float to the top
- Add sugar and stir until dissolved
- Add coconut cream and continue to cook until bananas and sweet potatoes are tender, but are not falling apart. Cook until the ginataang thickens to desired consistency.
- Serve it hot or cold