Filipino dessert called ginataan, means cooked in coconut milk and creme.

Ingredients

2 cups glutinous rice flour

1 cup water more or less for the glutinous rice flour

2-3 cups water

4  400ml can coconut milk and cream (2 each)

1 ½ cup cooked tapioca pearls

1 cup sugar or more depending on your taste

2 big sweet potatoes - peeled and cubed, ube if available

4 piece saba bananas - peeled and cubed

1 cup jackfruit - cut into strips

Ube essence and pandan essence for color and sweet smell.

Instructions:

Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. You can use ube flavor and coloring too. Divide it into 2 equal size and add 3 to 4 drops ube flavoring , mix and Set them aside.

In a pot, combine 2 cups water, coconut milk, and sugar and bring to boil. Add the sweet potato cubes and cook for about 3 minutes stirring occasionally. Next, add banana cubes (preferably saba ) and cook for about 3 minutes.

Once the sweet potatoes and bananas are almost cooked, add the glutinous rice balls and let simmer until they are cooked (about 5 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.

Add the jackfruit slices and the cooked tapioca pearls. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.

Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.


#ginataangbilobilo