Ginataang Halo-Halo or "Tambo-Tambo"
Ingredients:
| 1 cup | glutinous rice flour |
| 2-1/2 | water |
| 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 | jackfruit |
| 1 cup | coconut cream |
| 1 cup | sugar |
Instructions:
- 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
Recipe submitted by Sophia Benton and Florida Cachero (Grandma)