Fulfillng My Cravings For A Filipino Snack - Ginat-an

A few days ago I was craving for some Ginat-an or sometimes called Linanta or Lugaw. But in my region - Visayas we call it Ginat-an. It is a sweet savory dish cooked in coconut milk. So I asked my helper to cook some. It has been 2 years since we had some of our own home cooked ginat-an. Some call it a sweet soup dessert.

The ingredients we used:

1. Glutinous rice or sticky rice
2. banana - saba or plantain - peeled and diced into 2 cups
3. kamote - sweet potato - peeled and diced into bite-size into 2 cups
4. ube - purple yam - peeled and diced - 2 cups
5. sago pearls cooked 2-3 cups; 2 cups if they are big but 2 1/2 - 3 if you use the small ones
6. taro - peeled and diced - 2 cups
7. langka - jackfruit - sliced approx 1 1/2 cups
8. shredded young coconut - 2 cups
9. coconut milk and coconut water (the water taken from the coconut after the first squeeze w/ water.) The coconut milk should be at least 2-3cups and the 2nd squeeze about 2 cups too.
10. Water and sugar preferably the washed sugar approximately 2-3 cups

First the glutinous rice is grounded to flour-like consistency. Then we make a couple of bola-bola by taking some of the rice flour and shape into marble sized balls but some make them different sizes for fun. Don't use them all because we will make a paste to thicken the broth. Maybe use 2/3 of the flour and 1/3 for the paste.

Then boil some water, 2-3 cups, maybe half of a big pot. Adjust to the amount of ingredients. When the water boils add the coconut water (the 2nd squeeze). When it boils again put in the glutinous rice balls, the bigger sizes first then all of them. Keep stirring often so it won't stick. When they rise to the top, that is when it is cooked. Then you start to add all the root crops, stirring till almost cook. Add the plantain or saba bananas, jackfruit, shredded young coconuts and the sago balls. When all the ingredients are in add sugar to taste. Some like it sweet or some just right. But preferably make it slightly sweet because you will still be adding the coconut milk and the some glutinous rice flour mixed with water to help thicken the mixture. By then there will be less amount of liquid left in the pot. Just add a little water if it is too thick or crowded (too much ingredients). After adding sugar pour in the coconut milk. The coconut milk will add the liquid to make it like a broth. When you have added everything, add the leftover rice flour which was mixed water till it came out into a thin paste-like consistency. Pour into the mixture and stir till the broth thickens. It will make it nice to eat and give it body!

Just let it boil for a while, stirring once and a while so it won't stick to the pot, lower the fire or heat. When you turn off, let it cool just a little. Serve hot or cold. I ate some after cooking while it was was slightly hot or bearable. Then I placed some in the refrigerator. I love it both hot and cold but mostly cold after being in the ref for one day. If you make the bola-bola correctly it will not harden even if cold, so be sure it rises first and the continuous stirring and cooking will cook it better.

You can make adjustments in the ingredients depending what is available.

So now my cravings were satisfied! Bon appetit!

PICTURE IS MINE

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