Sweet Coconut Milk Delight

Sweet Coconut Milk Delight

A ginat aan dish uses coconut milk (gata). This ginataan dessert contains jackfruit, sweet potato, tapioca pearls, and bilo-bilo (glutinous rice balls), simmered in sweet coconut milk. This traditional dish is a wonderful family dessert, ideal for a rainy afternoon. Serve it warm or chilled

Ingredients:

1 cup (150 g) glutinous rice flour

4 tablespoons water (for rice balls)

8 cups (2 liters) water (for boiling)

1/2 cup (50g) dried tapioca pearls

2 1/2 cups (625 ml) coconut milk

2 cups (500 ml) water

2 1/2 cups (250 g) peeled and cubed sweet potato

1 cup (100 g) sugar

5 bulbs fresh or canned jackfruit, cut into strips

3 ripe saba bananas (or 3 regular bananas), sliced into rounds

Serves 4 

Preparation time: 30 minutes 

Cooking time: 30 minutes

Direction:

1. To make the rice balls, combine the rice flour with the 4 tablespoons of water in a bowl. Mix well and form into small balls, about 1/ 2 inch (1.25 cm) in diameter. Pour 8 cups (2 liters) of water into a pot and bring to a boil. Drop the balls in the boiling water and cook for 5 minutes, or until they float. Remove the rice balls and set aside.
2. Boil the tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set aside.
3. In a saucepan, combine 2 cups (500 ml) of the coconut milk and the 2 cups (500 ml) of water and bring to a boil. Add sweet potato, and cook over medium heat for 15 minutes. Add the tapioca, sugar and rice balls, and cook for 10 minutes.
4. Add the jackfruit and banana and cook for 5 minutes until everything is tender. Add the remaining 1/ 2 cup (125 ml) of the coconut milk and bring to a boil. Reduce heat to low and simmer for 3 minutes more. Ladle onto individual bowls and serve warm or chilled.