Howdy, dear readers! It’s been a long time since I last shared a native recipe. For this year 2025, here’s my first recipe to share. It’s a local dessert food mostly served during Holy Week. This delicious afternoon snack has many different names depending on your location. In my hometown in Samar, it’s called Ginat-an. For Visayan people, it’s called Binignit, and for Tagalog, it’s called Ginataang Bilo-Bilo.
Anyway, whatever you call this, the delicious taste matters most, and it’s easy to make.
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Ingredients:
- 1/2 cup glotinous rice
- 1 cup diced sweet potato
- 5 cups water
- 1 cup ube diced
- 1 cup saging saba diced
- 1 1/2 cup coconut milk
- 1 cup cooked tapoica (sago)
Steps:
Combine 5 cup of water, sweet potato, glotinous rice and ube in a pot and simmer for 15 minutes. Add saging saba, sago and coconut milk and bring to simmer for 10 minutes. Transfer to serving bowl and serve.
Enjoy this easy to make recipe.
