Ginataan

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Servings: 1 Difficulty: Intermediate
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Rich and creamy Filipino coconut dessert with yams, taro, and sweet rice balls
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Ginataan

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 197.0

Description

Ginataan is a beloved Filipino dessert that celebrates the natural sweetness of root vegetables and tropical fruits in a rich coconut milk base. This comforting dish features tender slices of yam and taro simmered until soft, accompanied by chewy mochiko (glutinous rice) balls and ripe banana slices. The result is a thick, pudding-like consistency that is both nourishing and indulgent. Perfect for special occasions or as a warm treat on a cool evening, ginataan offers a delightful balance of textures and flavors. It is naturally vegetarian and highlights the versatility of coconut milk in Filipino cuisine. Serve warm for the best experience.

Ingredients

Directions

  1. In a small bowl, mix 1/2 cup of the thawed coconut milk with the mochiko flour to form a stiff, smooth dough.
  2. Roll the mochiko dough into small 1/2-inch balls and set aside.
  3. In a large saucepan, combine the remaining coconut milk, water, and sugar.
  4. Cook the mixture over medium heat for 10 minutes, stirring occasionally to dissolve the sugar.
  5. Add the yams and mochiko balls to the saucepan.
  6. Cook, stirring occasionally, for 10 more minutes until the balls are cooked through.
  7. Add the taro slices and continue cooking for 15 more minutes, or until the mixture reaches your desired thickness.
  8. Gently stir in the banana slices just before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 197.0kcal
% Daily Value *
Total Fat 21.0g33%
Saturated Fat 18.0g90%
Cholesterol 0.0mg0%
Sodium 14.0mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.1g1%
Sugars 3.0g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ginataan is best served warm. The flavors meld together beautifully as it sits, but the bananas should be added at the last minute to prevent them from becoming mushy.

You can substitute mochiko with glutinous rice flour from Asian grocery stores. If unavailable, regular rice flour can be used, though the texture will be less chewy.

Ensure the yams and taro are pre-cooked (boiled or steamed) before adding them to the coconut milk mixture to ensure even cooking.

For a thicker consistency, you can reduce the amount of water or add a cornstarch slurry towards the end of cooking.

Keywords: ginataan, coconut milk, dessert, yams, taro, mochiko, bananas, filipino, pudding, vegetarian, glutinous rice, tropical, comfort food, coconut dessert, root vegetables, sweet, creamy, traditional, home cooking
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