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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

(Serves 4)

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)

PROCEDURE:

1. 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.

2. 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.

3. 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.