Recipe - Ginataan (Roots And Fruits Simmered In Coconut Milk)

10 cup Lowfat coconut milk
2 cup Sugar
2 cup Sweet potatoes or yams;
peeled and minced
2 cup Yautia (gabi) peeled and
minced (if you can't find
this use parsnips)
2 cup Ripe plantain bananas;
peeled and minced (make sure
they're ripe)
One half cup Tapioca pearls
1 cup Wheat (or prferably sweet
rice) flour, mixed with 1/2
cup water and shaped into
One half inch diameter balls
(dumplings)
One half cup Preserved (bottled) mango or
jackfruit

In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings
and cook for 25 minutes or until the balls float to the top. Add sugar,
bananas, sweet potato, yautia and tapioca pearls and simmer covered,
stirring occasionally, for 20 minutes or until all the ingredients are
soft. The length of time will depend on the size of the pieces of fruit.
Just before it's finished, add the preserved fruit and simmer for one or
two more minutes.

Serves 1215.

This recipe is from Marilyn Ranada Donato's _Philippine Cooking in
America_. Posted to Digest eatlf.v097.n174 by bgaerlan@ucla.edu (Barbara
Gaerlan) on Jul 10, 1997