Ginataan (Sweet Potatoes in Coconut Milk)

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READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs sweet potatoes (buy a mix of yellow-flesh sweet potatoes and orange-flesh "yams")
  • 1
    saba banana, sliced bite-sized (buy at Asian market)
  • 2
    cups water
  • 13
    cup mochiko sweet rice flour
  • 2
    tablespoons water (or as needed)
  • 14
    ounces coconut milk (do not use Cream of Coconut) or 14 ounces light coconut milk (do not use Cream of Coconut)
  • 12
    cup sugar
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DIRECTIONS

  • Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
  • Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
  • While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
  • When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
  • When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
  • Store leftovers in fridge; reheat before serving.
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