Monday, November 15, 2010

Manang Lourdes Cabrera’s Guinatang Halo-Halo

For the guinataan, the secret is boiling all the tough ingredients well for 30 minutes, ensuring that the gabi and other hard items have softened thoroughly. In the past, everyone would boil the fruits in coconut milk, but with the high demand for coconuts in the world market, coconut milk has become expensive; thus, boiling water will do. Finishing it with three cups coconut cream and two cups sugar in the final part of cooking will give it the savory taste.

Manang Lourdes always cooks this for the New Year. The floating rice balls, according to her, bring luck.

12 cups boiling water
1/2-kilo ground glutinous rice (galapong)
1/2-kilo camote (yellow sweet potato), peeled and cut into 1/2-inch cubes
1/4-kilo pink gabi (called mag-anak in the public market), peeled and cubed
1/4 kilo ube (purple yam) peeled and cubed
5 saba bananas (plantain), peeled and cubed
100 grams langka (jackfruit), ripe, sliced into strips
2 cups cooked sago
3 cups canned/tetrapak coconut cream (kakang gata)
2 cups granulated sugar

Shape the galapong into 1/2-inch balls.
Put the camote, gabi, and ube in boiling water. Cover and cook for 30 minutes. When soft, add the remaining ingredients, except the coconut cream and sugar until all the galapong balls float to the surface. Simmer until cooked.

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