Chef Ed Dychauco, RN
Served hot, warm or cold,
this particular dessert or snack item (depends on how and when this is served)
is sure to please everyone’s palate, young and old alike.
I cannot remember when i
first tasted this, but I know for sure I love this ever since I was a kid.
Remember I did mention in my previous articles how much I love anything made
with coconuts? Clearly, this is one of them!
In the Northern part of
the Philippines, it is known as Ginataan/Guinataan (made with gata)or minatamis
na ginataan(sweetened). From the word gata (coconut cream/milk).
Ginataan can be a dessert
(ginataang mais, ginataang malagkit) or a dish (ginataang hipon or alimango,
ginataang gulay, ginataang adobo, etc.)
In the Visayas &
Mindanao, it more popularly called Binignit and interchangeably as Tabirak (or
is it Tabi Rock?). Although, I know some would say it is called this and not
that because of the addition of malagkit rice. Whatever!
So, with the Tagalog name
alone, we can already conclude it is made of coconut, what else? However, it is
actually more than the coconut because this delish sweet item is a blend of the
many different root crops and tropical fruits that is abundant in the islands.
Just like most of the
dish being prepared, there would be 2 extractions from the mature coconut meat.
The first is called the “thick” milk (with a little or no addition of water)
and the “thin” milk, which is technically the 2nd extraction with
water added.
The thin milk is used in
the “cooking” or “boiling” of the cubed, sliced or chopped root crops like
kamote, ube, and gabi. It is also used in cooking ripe saba and tapioca,
although I feel that buying pre-cooked tapioca or sago is more economical.
Tapioca can be the large
ones or the tiny ones. It is a matter of preference. And as i mentioned
earlier, malagkit rice can also be added that helps “thicken” the yummy
“sauce”!
I prefer the sweet langka
(jackfruit) to be firm to add crunch, although over-riped langka gives more
aroma & flavor when cooked together.
Some would also include young coconut meat (which I would recommend!) in
the mixture.
In lieu of the langka, I
would add sweet, fresh mangoes (and if one favor), canned peaches to make it
more “westernized”! How about that?
For even cooking of the
root crops, make sure they are cut in uniform sizes. Let it cook in moderate
heat till almost soft, then add the bananas, jackfruit (or other preferred
fruits) & cooked tapioca pearls. Add sugar, adjust sweetness.
Then lastly, add the
coconut cream or thick coconut milk. Serve hot or cold.
To recap, ingredients
include:
Sweet potato (kamote),
Purple Yam (Ube), Taro (gabi), Jackfruit (langka), Banana (saba), Tapioca
(sago), Thick & Thin Coconut milk, & Sugar.
Pandan flavor or vanilla
is optional for added flavor.
This is also served iced
cold, like ice cream, scooped or served frozen in individual containers. Enjoy & reminisce the good old times!
Published on Sunstar Cdo August 8, 2013
ginataan! i love this ever since I was a kid Sakit.info
ReplyDelete