Ginataan (sweet Potatoes In Coconut Milk)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 1/2 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
• 1/3 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)
• 1/2 cup sugar

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 store leftovers in fridge; reheat before serving.