Filipino🍰 Sweets & drinks

Binignit (Ginataang Halo-Halo) - Filipino Mixed Coconut Dessert Soup

Name: Binignit (Ginataang Halo-Halo) - Filipino Mixed Coconut Dessert Soup
Cuisine: Filipino
Ingredients: 1 cup glutinous rice flour; ½ cup water; 6 cups coconut milk; 1½ cups water; ¾ cups sugar; 2 sweet potato; 2 purple yam; 2 taro root; 2 ripe saba banana; 1½ cups ripe jackfruit; 1¼ cups tapioca pearls; ½ tsp vanilla extract

A traditional Filipino sweet dessert soup featuring a mix of root vegetables, banana, jackfruit, and homemade glutinous rice balls simmered in coconut milk. Commonly enjoyed during Holy Week, it offers a creamy, sweet, and satisfying taste that can be served warm or chilled.

Adapted from a video by Panlasang Pinoy

Binignit |Ginataang Bilo Bilo | Sampelot | Ginataang Halo-halo

Watch on YouTube

Ingredients

glutinous rice flour1 cup
waterfor bilo-bilo dough½ cup
coconut milk6 cups
waterfor the soup base1½ cups
sugar¾ cups
sweet potatocubed, preferably Asian variety2
purple yamcubed2
taro rootmedium, cubed2
ripe saba bananacubed2

Steps

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1
Prepare the bilo-bilo: Mix glutinous rice flour and water in a 2:1 ratio, stirring while gradually adding water until the dough reaches a wet, clay-like consistency. Add water little by little rather than all at once to achieve the right texture.
2
Roll the dough into small balls, adjusting the size to your preference. Set aside.
3
Prepare all other ingredients: Peel and cube the sweet potato, purple yam, taro root, and saba banana.
4
Cook the tapioca pearls separately: Boil them in already-boiling water (do not start in cold water, which can cause clumping). Cook for about 30–45 minutes until the white center becomes translucent. Ideally prepare these one day in advance and let cool overnight.
5
In a large pot, combine coconut milk, water, and sugar. Heat to medium. You don't need to add all the sugar at once; start with three-quarters and taste after boiling, adding more if needed.
6
Once the mixture boils, reduce heat to low and add the bilo-bilo balls. Stir gently to prevent sticking, allowing flavors to properly develop and release.
7
Add the sliced ripe jackfruit to the pot. You may use fresh or canned jackfruit.
8
Add the cubed sweet potato, purple yam, and taro. Stir gently to combine.
9
Simmer for about 13 minutes or until the sweet potato, purple yam, and taro become soft.
10
Finally, add the cooked saba banana cubes (frozen ones are usually pre-steamed and tender) and the cooked tapioca pearls. Gently mix.
11
If using vanilla extract, add about 1/2 teaspoon (do not overdo it). If the soup is too thick, add a little water to reach your desired consistency.
12
Transfer to serving bowls. Serve warm immediately or cool and refrigerate first if you prefer it chilled, according to your preference.

Binignit (Ginataang Halo-Halo) - Filipino Mixed Coconut Dessert Soup

Ingredients

Steps

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