I grew up loving Guinataan made by my paternal grandmother, who is en excellent cook. I only wished now that I have paid attention to her culinary skills whenever Iwent to their home so I at least have a little of her skills.
Anyway, this Crusted Guinataang Halo-Halo is a sosyal way of presenting guinataan Prepared by Chef Myra Segismundo of Restaurant 9501 at The Maya Kitchen Culinary Kitchen last April 2013, Crusted Guinataang Halo-Halo is definitely a comfort food that reminds me of home, family and love.
CRUSTED GUINATAANG HALO-HALO
¼ kl Glutinous rice dough
3 cups Coconut milk
1 pc. Pandan leaf
½ cup Sweet potatoes
½ cup Purple yam
1 pc. Ripe cooking bananas (saba)
¼ cup Fresh or bottled jackfruit (langka), cut into strips
½ cup Cooked tapioca pearls (sago)
½ cup White sugar
½ cup Coconut cream
1 sheet 10 x 10 puff pastry crust, cut into 4 squares
1 pc. Whole egg, beaten (egg wash)
- Take 1 tsp of the dough and roll with the palm of the hand to shape into a ball. Do this with the rest of the dough. Set aside.
- In a preheated pot, simmer coconut milk, pandan leaf or extract over medium heat. Add the sweet potatoes, taro and purple yam and continue simmering until half-cooked. Add the bananas, jackfruit strips, tapioca pearls, rice dough balls, sugar and coconut cream. Stir and simmer another 5 minutes. Serve warm.
- Transfer cooked guinataan into small serving bowls or containers, cover bowls/containers with puff pastry and brush with egg wash. Place covered bowls in a pre-heated oven (350ºF) and bake for 5 – 7 minutes or until the crust is golden brown.