COPYRIGHT 2015 l ALING ODAY
Ingredients:
3-4 pieces Saging saba, cut into small pieces 2 pieces Kamote, cut into small pieces 1 cup shredded langka 1 cup cooked small sago 3 cups glutinous flour + 1 1/2 cup water or 1/2 kg galapong 1 tbsp. Ube flavouring 3 cups Thick coconut milk (kakang gata) 4 cups Water or thin coconut milk (2nd piga) 1 - 1 1/2 cup Sugar (adjust according to your taste) Toasted pinipig for toppings (optional) Procedures: 1. Transfer the water or thin coconut milk and kakang gata in a big pan. Add kamote and bring it to boil for about 5 minutes on a medium heat. 2. In a separate boil, combine glutinous flour and water plus ube flavouring as optional ingredients. Mix it well. **NOTE: If the mixture is sticky, add 1 tbsp. of glutinous flour at a time till the mixture is dough-like in texture. If the mixture is dry, add 1 tbsp. of water at a time till the mixture is dough-like in texture. If you are using galapong, add 1 tbsp. of ube flavouring and knead by hand till the flavouring is well incorporated. 3. Roll a small amount of galapong in between your palms (size of marbles) and set aside. Continue until the galapong is consumed. 3. Once boiling, add banana, sugar, sago and langka. Bring to boil for another 5 minutes or till the banana and kamote is soft. 4. Finally, add the bilo-bilo and lower the heat. Let it simmer for another 5 minutes ill the bilo-bilo floats. Remove from the heat. 5. Transfer in a serving bowl and sprinkle toasted pinipig for toppings, now ready to serve. Enjoy!
Ginataang Bilo-bilo
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Ginataang Bilo-bilo
3-4 pieces Saging saba, cut into small pieces 2 pieces Kamote, cut into small pieces 1 cup shredded langka 1 cup cooked small sago 3 cups glutinous flour + 1 1/2 cup water or 1/2 kg galapong 1 tbsp. Ube flavouring 3 cups Thick coconut milk (kakang gata) 4 cups Water or thin coconut milk (2nd piga) 1 - 1 1/2 cup Sugar (adjust according to your taste) Toasted pinipig for toppings (optional) Procedures: 1. Transfer the water or thin coconut milk and kakang gata in a big pan. Add kamote and bring it to boil for about 5 minutes on a medium heat. 2. In a separate boil, combine glutinous flour and water plus ube flavouring as optional ingredients. Mix it well. **NOTE: If the mixture is sticky, add 1 tbsp. of glutinous flour at a time till the mixture is dough-like in texture. If the mixture is dry, add 1 tbsp. of water at a time till the mixture is dough-like in texture. If you are using galapong, add 1 tbsp. of ube flavouring and knead by hand till the flavouring is well incorporated. 3. Roll a small amount of galapong in between your palms (size of marbles) and set aside. Continue until the galapong is consumed. 3. Once boiling, add banana, sugar, sago and langka. Bring to boil for another 5 minutes or till the banana and kamote is soft. 4. Finally, add the bilo-bilo and lower the heat. Let it simmer for another 5 minutes ill the bilo-bilo floats. Remove from the heat. 5. Transfer in a serving bowl and sprinkle toasted pinipig for toppings, now ready to serve. Enjoy!