This is one of the few reasons why we always have canned coconut milk at home. There’s something so satisfying about eating ginataan (cooked in coconut milk). I like mine thick and slightly warm. Chewing it slowly to savor every single bite is how I eat this sweet coconut soup. I carefully pick every single scoop to make sure I get a different ingredient/s every time. And, I always look forward to heating up the leftovers the very next day. Oh well, what can I say, it’s just one of the top coconut-y desserts that I love!
If you prefer more bilo-bilo, I have a healthy Ginataang Bilo-Bilo recipe too. Otherwise, this will surely hit the spot if you crave that classic ginataang halo-halo dish. I added a few drops of McCormick Ube flavor just to make it look prettier and replaced the sago with chia seeds…..healthier and cooks in 2 minutes unlike sago (tapioca pearls) that takes way longer to precook. I am not a fan of langka (ripe jackfruit) in this dish. Adding some pandan leaves is enough for that very distinct, inviting aroma.
‘Nuff said. Let’s get cooking!
For the sweet coconut soup:
- 2 400 ml coconut milk Aroy-D
- 2 cups water*
- ½ cup sugar
- 2 Pandan screwpine leaves, halved and tied in a knot (4 knots)
For the Bilo-Bilo (glutinous rice balls):
- 1 ¾ c glutinous rice flour
- ¾ c water
- ½ teaspoon ube flavor optional
- 1 pack thawed Golden Saba bananas (or 2 ripe plantains), halved lengthwise then cut into bite-size pcs
- 3 small taro cut in bite-size cubes (abt ½-¾ inch cubes)
- 2 Sweet potatoes cut in bite-size cubes (abt ½-¾ inch cubes)
- 3 Tablespoons Chia Seeds or 1 cup cooked sago tapioca pearls
- First, make the Bilo-Bilo by combining the glutinous rice flour, water and ube flavor (if using) in a bowl. Mix well to combine then shape into small balls, slightly bigger than marbles. Size should be close to the size of the other ingredients.
- In a big pot, place all the ingredients to make coconut soup. Bring the mixture to a boil then lower the heat and simmer for 5 minutes.
- Add taro and sweet potato cubes and cook for 5 minutes. Then, add the sliced saba (plantains). Cook for about 3-5 minutes (until tender).
- Slowly add the bilo-bilo. Stir well then sprinkle the chia seeds. Cook for 3 more minutes. Taste to check if you need more sugar. Turn the heat off and serve warm.
Looks really yummy!
Thanks, Payton! Hope you try it!😊
[…] native delicacies) is never the same without it and dishes like our Filipino Chicken Curry and Ginataan can’t be complete without its star ingredient, the all-around coconut […]
[…] more than the typical way – a tad firmer and not oily. Leftovers will make a good addition to Ginataang Halo-Halo whether in addition to or as a replacement for the bilo-bilo. You gotta try […]