Kulinarya Cooking Club: Ginataan

I’m so happy with this month’s KCC theme because coconut milk is my favorite! 🙂  I have posted many of my favorite gata (coconut milk) recipes already but there are so much more that I haven’t shared yet like this recipe: Ginataang Halo-Halo or Ginataang Bilo-Bilo, it’s  my mom’s favorite and she used to cook it often especially on weekends when she didn’t have work in the office. It’s mine and my sisters’ favorite too.  

Ginataan means cooked in coconut milk, it can be sweet or savory.  Ginataan Halo-Halo like other gata recipes is  really simple to make, there’s just quite a lot of ingredients, so the preparation is actually quite harder than the cooking itself -which is basically just boiling, like making a pot of soup; a sweet coconut soup that is.  

My mom made us help her in making this when we were little; I was assigned in making the glutinous rice flour dough into balls but  I preferred helping in peeling and chopping the saba banana so I can eat some too (when my mother’s not looking bec she doesn’t want us to eat raw saba) .  I really didn’t like bilo-bilo when I was young, if it was just up to me,  my way, I  wouldn’t add any bilo-bilo at all but  but my mom loves these chewy dough balls and she puts a  lot in her ginatan.  I like bilo-bilo now, btw.

This is called ginataang halo-halo ( a mix or variety put together) because it has lots of ingredients and it’s also called ginataang bilio-bilo after the glutinous rice flour dough balls in it, but we simply refer to this as ginatan.

More Ginataan:  Ginataan Tutong, Ginataang Calabasa ( Squash in Coconut Milk), Chicken Adobo in Coconut Milk  and my husband’s favorite and mine too:  Bicol Express ( Pork and Chillies in coconut milk), if you’re into hot and spicy food, you should try making it, it’s sooo good!





my daughter made these bilo-bilo  ^-^


you can buy these sago pre-cooked from the market ..but I prefer cooking it myself


 boil coconut milk and sugar..add saba and kamote ( sweet potato) first..simmer until they’re half-done


..then add the langka, bilo-bilo and sago.. and lastly the coconut cream..and it’s done!


yummy, filling afternoon snack… especially  good on cold rainy days


4 cups fresh thin coconut milk  (or 2 cans of coconut milk diluted with enough water to make 4 cups)
3/4 -1 cup sugar ( you can use white, brown or muscovado sugar)
saba banana, diced
sweet potato, diced
langka strips ( jackfruit)
tapioca balls, pre-cooked ( I like to use baby tapioca balls)
pandan essence or pandan leaves, optional
glutinous rice flour
1/2 cup thick coconut milk or coconut cream

Here’s How:
Cook tapioca balls ( sago) in boiling water.
Add enough water to glutinous rice flour to make a dough, it shouldn’t be too wet or too dry, knead a little then form in half-inch balls, cover and set aside.

Put thin coconut milk and sugar in a 2-quart pot/saucepan, stir until sugar is melted. Bring to a boil over mdium-high heat. Add sweet potato frist, cook for a minute then add saba banana and langka strips. simmer until banana is cooked then add the tapioca balls and glutinous rice balls. Cover and let simmer; add in pandan essence if using; when the dough balls floats to the top,  it’s cooked, add the coconut cream and just heat through, that’s it!  I told you, it’s easy! 🙂

Be careful..it can be very hot especially the dough balls or bilo-bilo..let cool to room temperature .before serving

Please check out more ginataan from other KCC Members!

♥ Thanks for reading…have a nice day!! ♥

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