Ginataan
Ginataan Recipe by: Chef Sheldon Simeon
- 4 16-ounce cans coconut milk
- 2 cups water
- 2 cups baked sweet potato, cut into ½-inch cubes
- ½ cup tapioca pearls, cooked
- ½ cup canned jackfruit, sliced thin
- 1 cup sugar
Mochi Balls
- 4 cups mochiko
- 1¾ cups water
Method: Combine the mochiko with 1¾ cups water and roll the dough into ½-inch mochi balls. Mix the coconut milk, 2 cups water and sugar in a pot and bring to a boil. Gradually add mochi balls to the pot. Reduce heat and simmer 10 minutes. Add cubed sweet potato, tapioca and jackfruit and cook another 5 minutes.
