Ginataang Halo-halo

GINATAANG HALO-HALO

• 2 (13.5 fl. oz) cans coconut milk 
• 4 c. water
• 1/2 cup sweet rice flour, mixed with 1/4 cup water...add more if needed and shaped into balls - Bilo-Bilo...I roll mine into a long rope and cut into small cubes)
• 1 cup peeled and cubed ube
• 1 cup peeled and cubed sweet potatoes
• 1 cup peeled and cubed "gabi" taro root
• 1 cup peeled and cubed purple sweet potatoes
• 1 cup cubed "saba" bananas (from can or bottle)
• 1 cup langka (jack fruit), drained and cut into strips
• 1/2 cup sugar
  (to tastes)
• 1/2 tsp salt (to tastes)
• 1/2 cup of Tapioca Pearls 

Cooking Instructions:

1. Bring coconut milk and water to a boil; simmer for a few minutes. 
2. Add sweet rice balls and tapioca pearls; Cover and simmer until balls float on top. 
3. Stir occasionally to prevent tapioca pearls from sticking from the bottom of the pan. Add sweet potatoes, ube, and taro roots. 
4.  Continue to simmer, stirring occasionally, until sweet potatoes, ube, and taro root are firm-tender. 
5. Add "saba" bananas and "langka", then add sugar, and salt. Stir to dissolve the final ingredients. 
6. Cook for another 10-15 minutes or so in low heat. Stir constantly until Tapioca pearls are fully cooked.