On to dessert! This popular dessert literally means “cooked with milk”. There are dinner versions of ginataan and dessert versions. Here we’ll do a dessert version. Dessert ginataan may be served either hot or cold. Serves 4 to 6


  • 1 cup diced sweet potato
  • 1 cup of sweet rice powder
  • 1 cup of jackfruit
  • 3 tablespoon water
  • 1 ½ cups of coconut milk
  • 4 cups of water
  • ½ sugar
  • ¼ cup tapioca
  • 1 cup diced plantain

Cooking Directions

  1. In a large pot, combine 4 cups of water and coconut milk to boil. Add sugar while boiling then bring to simmer. With simmering, add kamote and sabá, simmer until half done.
  2. In a small bowl, drop bits of water into the sweet rice powder one at a time. This will form one big rice ball, make hazelnut size rice balls from the big one. Drop balls into your simmering mix.
  3. In the simmering mix, drop in the cooked tapioca, sugar, langka and stir. Cook for 5 minutes. Serve hot or cold.

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