Ellyn
Veteran
"Coconut milk dumplings" is not the official translation.
While "ginataang" in the Philippines refers to almost anything obviously cooked in coconut milk: fish in coconut milk, chili beef with coconut milk... Well, my family knows that when I'm craving ginataang--it's usually this particular dessert, a sweet and hearty stew that is easy to just boil together in a pot.
Ingredients
- balls of glutinous rice (make a dough out of glutinous rice flour, regular flour, and water to a ratio of 2:2:1 and about 1.5 cups to one part with a tablespoon of the whole mix to one ball)
- 2 cans coconut milk
- 1 can water
- 1 large sweet potato, cut into sections
- 3 large cooking bananas, cut into sections
- sago or tapioca pearls to preference
- sugar to taste
- extra glutinous rice to thicken to preference
- optional: jackfruit strips, aniseed
Directions
1. Combine 1 can of coconut milk with 1 can of water in a pot, let boil.
2. Add the glutinous rice balls to the boiling pot; when raw, they will sink to the bottom of the pot, when cooked they float to the top. Wait until they float to the top.
3. Add the sweet potato, boil until partially cooked. If you're going to put in anise, then do that now.
4. Add the large bananas.
5. Add the other can of coconut milk, tapioca pearls, sugar and jackfruit.
6. Boil on a low-medium fire until thick, if it doesn't become as thick as you like after 20 minutes of this then add extra glutinous rice.
7. Serve warm, or later after being refrigerated.
While "ginataang" in the Philippines refers to almost anything obviously cooked in coconut milk: fish in coconut milk, chili beef with coconut milk... Well, my family knows that when I'm craving ginataang--it's usually this particular dessert, a sweet and hearty stew that is easy to just boil together in a pot.
Ingredients
- balls of glutinous rice (make a dough out of glutinous rice flour, regular flour, and water to a ratio of 2:2:1 and about 1.5 cups to one part with a tablespoon of the whole mix to one ball)
- 2 cans coconut milk
- 1 can water
- 1 large sweet potato, cut into sections
- 3 large cooking bananas, cut into sections
- sago or tapioca pearls to preference
- sugar to taste
- extra glutinous rice to thicken to preference
- optional: jackfruit strips, aniseed
Directions
1. Combine 1 can of coconut milk with 1 can of water in a pot, let boil.
2. Add the glutinous rice balls to the boiling pot; when raw, they will sink to the bottom of the pot, when cooked they float to the top. Wait until they float to the top.
3. Add the sweet potato, boil until partially cooked. If you're going to put in anise, then do that now.
4. Add the large bananas.
5. Add the other can of coconut milk, tapioca pearls, sugar and jackfruit.
6. Boil on a low-medium fire until thick, if it doesn't become as thick as you like after 20 minutes of this then add extra glutinous rice.
7. Serve warm, or later after being refrigerated.
