Guinataang Halo-Halo (Coconut Milk Medley)

Ingredients :

• 5 cups fresh coconut milk (or 1 can coconut milk, diluted with 4 cups water)
• 1 pandan leaf
• 1/2 cup sugar
• 2 gabi (taro root or yam), cut into cubes
• 2 ripe saba (plantain bananas), cut into cubes
• 1 medium sweet potato, cut into cubes
• 1/2 cup preserved langka, drained and cut into strips
• 2 tbsp. quick-cooking tapioca

Cooking Procedures :

1. Simmer coconut milk and pandan leaf over moderate heat.  Stir in sugar until dissolved.
2. Add sweet potato, gabi and saba(plantain bananas) into simmering coconut milk and cook for 20 minutes or until soft.
3. Add langka and tapioca.  (If using regular tapioca, add it with the sweet potatoes because it takes longer to cook.)
4. Tapioca is cooked when it turns clear.  If a white spot is still visible in the center, cook until it disappears for about 5 minutes more.  Taste and add more sugar if necessary.
5. Serves 6 to 8.

VARIATION:

Add bilo-bilo after tapioca is fully cooked.  Guinataang Bilo-bilo (Glutinous Rice Flour Balls in Coconut Syrup)

To make bilo-bilo, combine 1 cup glutinous rice flour with 1/2 cup water, mix until well blended, knead a few times until smooth. Add sticky rice balls to simmering coconut milk. Remove from heat when all balls float to the top.