Ginataan (roots and fruits simmered in coconut milk)

Yield: 1 Servings

Measure Ingredient
10 cups Lowfat coconut milk
2 cups Sugar
2 cups Sweet potatoes or yams; peeled and diced
2 cups Yautia (gabi) peeled and diced (if you can't find this use parsnips)
2 cups Ripe plantain bananas; peeled and diced (make sure they're ripe)
½ cup Tapioca pearls
1 cup Wheat (or prferably sweet rice) flour, mixed with 1/2 cup water and shaped into 1/2 inch diameter balls (dumplings)
½ cup Preserved (bottled) mango or jackfruit

In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings and cook for 25 minutes or until the balls float to the top. Add sugar, bananas, sweet potato, yautia and tapioca pearls and simmer covered, stirring occasionally, for 20 minutes or until all the ingredients are soft. The length of time will depend on the size of the pieces of fruit.

Just before it's finished, add the preserved fruit and simmer for one or two more minutes.

Serves 12-15.

This recipe is from Marilyn Ranada Donato's _Philippine Cooking in America_. Posted to Digest eat-lf.v097.n174 by bgaerlan@... (Barbara Gaerlan) on Jul 10, 1997

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