Recipe: Ginataan
Sep. 10th, 2011 11:01 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
keitanketsuekiGinataan is a Filipino dessert made with coconut milk. It's light, sweet, and delicious! This is Mom's winging it recipe. Enjoy!
Ingredients:
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.
Ingredients:
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.
