Filipino Ginataan Recipe

In a small pot over medium heat, add sago and 2 cups water. Bring to a boil then simmer, stirring regularly to avoid scorching sago. Once tender, set aside.

Meanwhile, make bilobilo: In a medium bowl, dissolve sugar in remaining water. Add rice flour and form mixture into a dough. Divide mixture between two bowls. Color and flavor one bowl with ube flavoring, leaving the other plain. Gently knead colored dough until color is uniform. Set aside.

In a medium pot over medium heat, mix water and sugar. Add camote and saba. Bring to a boil then lower heat to a simmer. Roll small pieces of bilo-bilo dough, and drop in the simmering liquid. Repeat process with remaining dough.

Pour in coconut cream and bring to a gentle simmer. Strain sago from cooking liquid, and add to the pot. Stir in jackfruit. Cook until heated through. Serve warm.

 

Recipe originally published in the April 2017 issue of Good Housekeeping Philippines.