i like it hot.

April 25, 2006 at 5:09 am (masarap/taste good, reflectionary)

there are a few things i've learned from my tatay. i learned how to wash rice before cooking it (called saing). i learned how to shuffle a deck of cards right before playing solitare. i found the pleasure in sitting quietly on a spring afternoon listening to baseball on the radio. but the two things that that i remember the most from my tatay is how to make bibinka and how to make ginataan. i think i'm straight with the bibinka, but the ginataan is a little more tricky.

ginataan is a warm, coconut milky creamy dessert that is like comfort food with a lotta surprises in it.

sometimes, there's some jackfruit.

sometimes, there's saba cooked in brown sugar syrup in it.

sometimes, some taro root.

other times, there's sticky rice balls.

or, a pleasant purple surprise – ube (purple yam). the way i like it is with corn, rice, and bilo-bilo (small sticky rice balls).

today, i made my first batch with the aforementioned ingredients.

get this stuff:

1 cup sweet rice flour

1/4 cup water

1/2 tbs. vanilla

2 packages frozen coconut milk (thawed)*

1 cup skim milk

1/2 cup sugar**

1 can coconut cream

1/2 package frozen sweet white corn (trader joe's is the sweetest)
1/2 cup uncooked rice, rinsed

do it:

1. heat coconut milk, milk & cream in a pot on medium heat till it simmers. add rinsed rice.

2. in a separate bowl, combine rice flour with just enough water to hold the dough together (approx. 1/4 of a cup). you want the dough to hold shape but not be super sticky.

3. once rice is soft, make small dough balls and place in pot. cook dough for 5 minutes, simmering on medium heat. add frozen corn and bring back to simmer. mix in vanilla and turn off heat.

4. get your ginataan on.

there could be many different variations of this dessert. you could add cocoa powder to make it chocolaty, or some fresh mangoes right before serving it to give it a little tang, chop up a bit of plantains and simmer for awhile. the possibilities are ginormous. 

*i like using the frozen coconut milk because it tastes more fresh than canned, however, canned will work as well.

**adjust the sugar to suit your taste. add a bit more if you have a sweet tooth ( :


1 Comment

  1. John said,

    I was wondering where you buy the frozen coconut milk from? I have never seen it before!

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