AuthorBiteSizedClassic pinoy ginataan with a chocolate twist!
Make the tapioca balls first. Drizzle the tapioca flour with water and form it into a smooth dough ball.
Add the ube flavoring to the dough then mix well.
Sprinkle some glutinous rice flour onto your hands then pinch a marble size amount of the dough and form it into a ball. Set aside when done.
Bring three cups of water and coconut milk to a boil. Carefully drop the tapioca balls into the pot and let them cook for 1-2 minutes.
Add the kamote and saging na saba and cook until tender, about 10-15 minutes.
When the kamote and saging na saba are cooked add in the tablea and brown sugar. Mix until the tablea and brown sugar fully dissolves.
Add the langka slivers and sago, and coconut cream then cook for another 2 minutes. Serve warm with toasted kasuy.
Ingredients
Directions
Make the tapioca balls first. Drizzle the tapioca flour with water and form it into a smooth dough ball.
Add the ube flavoring to the dough then mix well.
Sprinkle some glutinous rice flour onto your hands then pinch a marble size amount of the dough and form it into a ball. Set aside when done.
Bring three cups of water and coconut milk to a boil. Carefully drop the tapioca balls into the pot and let them cook for 1-2 minutes.
Add the kamote and saging na saba and cook until tender, about 10-15 minutes.
When the kamote and saging na saba are cooked add in the tablea and brown sugar. Mix until the tablea and brown sugar fully dissolves.
Add the langka slivers and sago, and coconut cream then cook for another 2 minutes. Serve warm with toasted kasuy.
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