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Guinatan with Ube Bilo-bilo 💜
Guinatan is a popular Filipino meryenda made up of tubers, fruits, sago pearls and ube bilo-bilo (ube glutinous rice balls), that is stewed in coconut milk. In Bicol, we call this delicious delicacy as Guina-tan.
I have a lot of fond memories with the ginataan cooked meals and delicacies of my Nanay. And one of those is Guinatan. As a kid who grew up in bicolano family that every meal is cooked or stewed with coconut milk (not to mention the bicolano dishes spiced with red hot chili peppers and finger chili peppers), Guinatan is my favorite. I still remember that my Nanay always cooks this delicious food as our meryenda when my siblings and I were still young.
Nowadays, my Nanay rarely cooks Guinatan because she is not allowed now to eat too sweet foods and coconut milk based meals. But I'm happy because she shared with me her version on how to cook this delicious snack. 😊
Ingredients:
1/4 fresh ube / purple yam
1/8 fresk langka / jackfruit
1/2 kilo kamotengkahoy / cassava
3 pcs kamote / sweet potatoes
10 pcs saging na saba / saba bananas
1/4 taro / laman ng gabi
1/4 clear sago pearls
1 1/2 cup brown sugar
4 cups coconut milk's 2nd squeeze
1 cup coconut milk's 1 st squeeze
For the ube glutinous rice balls:
1 cup glutinous rice
1 tbsp ube powder
1 tbsp water (will use to dissolve the ube powder)
Preparation:
For the tubers and fruits:
• Peel the ube, cassava, sweet potatoes, taro and saba bananas. Shred the langka, slice the bananas and tubers into small pieces.
For the sago pearls:
• In order not complicate the cooking process of Guinatan, we used in this recipe the cooked sago that is available and can be bought in the market.
For the ube glutinous rice balls:
• In dissolving the ube powder, add 1 tbsp of water to 1 tbsp of ube powder. Then mix until the ube powder absorbs the water and until the texture is not grainy.
• Mix and knead the mixture until dough is formed.
• Scoop 1 tsp of mixture, then roll it in your hands until you form a smooth small ball.
Procedure:
1. In a large pot, add the sliced cassava, sweet potatoes, taro and ube.
2. Add 4 cups of coconut milk's 2nd squeeze. Add pandan leaves. Cover and cook over medium-high heat for 40 minutes.
3. After 40 minutes, add the ube bilo-bilo, shredded langka and brown sugar. Mix until the brown sugar dissolves. Cover and let it simmer for 10 minutes.
4. After 10 minutes, add the saba bananas, sago pearls and the 1st squeeze of the coconut milk. Mix. Cover again and let it simmer for another 10 minutes, or until the coconut milk's 1st squeeze is cooked through.
5. After 10 minutes, turn off the heat. Transfer to a serving bowl. Serve and enjoy.
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