keitanketsueki: (Default)
Ginataan is a Filipino dessert made with coconut milk.  It's light, sweet, and delicious!  This is Mom's winging it recipe.  Enjoy!

2 cans of coconut milk
1 cup of sugar
Approximately 1 1/3 cups of large white tapioca balls (less if including other starches below)

Optional starches: (Any or all can be omitted)
1 small to medium sweet potato, peeled and roughly cubed
1 ube (purple yam), peeled and roughly cubed
1 plantain, roughly cubed or chunked

In a saucepan, combine two cans of coconut milk with approximately one cup of sugar over medium heat. Stir well.  When the mixture reaches a slow boil, add in the tapioca balls; stir occasionally.  When the mixture reaches a full boil, add in the sweet potato and ube; keep stirring occasionally to prevent burning.  Add the plantain a little bit later and keep stirring.  Cook until the tapioca balls are cooked through and soft all the way through*.  Let cool.  It's good warm or cold.

*Undercooked tapioca isn't bad, it's just chewy and dry in the midle and makes for a less palatable experience.  It's best when smooshy all the way through.
keitanketsueki: (Default)
A twitter conversation last night led to some interest in macaroni and cheese recipes, and I wanted to share mine. The cheeses listed include the brand. I do shop at Costco, so finding certain things may be hard if you don't shop there. The Kerrygold Irish butter I get from Fresh & Easy, which I believe is only on the West Coast of the US. Items marked off with an asterisk are optional.

Also: I eyeball everything and never measure, so I'm guesstimating all of the measurements I've included.

To the recipe! )


keitanketsueki: (Default)

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