Ginataan Sweet Potatoes In Coconut Milk Recipes

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Steps:

• Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
• Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

GINATAANG BILO BILO

Steps:

• In a pot over high heat, bring water to a boil. Peel and cut sweet potatoes, add to the pot of boiling water and reduce heat to medium-high. Cook for about 5 minutes or until tender.
• Transfer potatoes to a strainer and run under cold water to stop the cooking, reserving the cooking water.
• Add the cooked potatoes into a blender and add ¼ cup of water from the pot they cooked in. Blend until smooth.
• In a mixing bowl, combine the sweet potato paste and glutinous rice flour.
• Use your hands to form the dough into a ball. The texture should feel slightly sticky.
• Roll out the bilo bilo to your preferred size, but keep in mind they grow to about 20% more in the coconut milk. Pinch 1 teaspoon worth of dough into your hand and roll the dough in between your palms to form a smaller ball. Repeat with all the dough. This should make about 24-30 balls of dough. Set the bilo bilo on a plate until later.
• In a mixing bowl, combine the pandan water and glutinous rice flour until it forms a ball of dough. It should feel slightly sticky.
• Roll out the bilo bilo to your preferred size, but keep in mind they grow to about 20% more in the coconut milk. Pinch 1 teaspoon of dough into your hand and roll it in between your palms to form a small ball of dough. Repeat with all the dough until you have about 20-24 pieces. Set aside on a plate until later.
• Note: This method of cooking mini sago/white tapioca pearls worked very well for the Tapioca Perle Sago brand (purchased from 99 Ranch). It's an adjusted method of our 30 & 30 method, but since these are mini pearls we reduced the timing to 10 minutes active boiling and 10 minutes resting. I would recommend following the instructions on YOUR pearl package first. In a small pot, add the filtered water and bring to a boil. Add the mini sago or white tapioca pearls and cook for 10 minutes while stirring occasionally to prevent sticking.
• Remove the pearls from the stove and cover with a lid for another 10 minutes.
• Strain the pearls and run under cold water to remove excess starch. Transfer the pearls to a bowl and cover with cool water. Set aside until later.
• In another pot over medium heat, combine coconut milk, filtered water, and sugar. Bring the liquid to a boil and add the purple sweet potato and orange sweet potato. Cook for about 5-8 minutes or until the roots are tender.
• Add the purple and pandan bilo bilo. Stir to prevent the bilo bilo from sticking and cook for another 3-5 minutes until the bilo bilo are soft and cooked. You can test this by taking a bilo bilo and biting into the rice ball. If it's completely soft throughout, it's finished.
• Add the saba banana slices, jackfruit, and mini sago/white tapioca pearls in the pot and cook for an additional 2 minutes until bananas are warmed and softened.
• Remove from the heat and let sit for 10 minutes. Serve warm or cold.

GINATAANG BILO BILO (GLUTINOUS RICE BALLS IN COCONUT MILK)

Steps:

• Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. Set them aside.
• In a pot, combine 2 cups water, coconut milk, and sugar and bring to boil. Add the sweet potato cubes and cook for about 3 minutes stirring occasionally. Next, add the plantain banana cubes and cook for about 3 minutes.
• Once the sweet potatoes and bananas are almost cooked, add the sticky rice balls and let simmer until they are cooked (about 5 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.
• Add the jackfruit slices and the cooked tapioca pearls. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
• Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.

GINATAAN (SWEET POTATOES IN COCONUT MILK)

Steps:

• Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
• Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
• While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
• When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
• When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
• Store leftovers in fridge; reheat before serving.

GINATAAN

Steps:

• Pour coconut milk into a saucepan over low heat. Simmer, covered, until gently bubbling, 5 to 10 minutes. Stir in sugar until dissolved. Add plantain bananas and tapioca pearls. Simmer until tapioca and plantains soften, 25 to 30 minutes. Stir in yams and jackfruit.