Best 2 Ginataan Sweet Potatoes In Coconut Milk Recipes

Craving a delightful and comforting dessert? Look no further than the Ginataan Sweet Potatoes in Coconut Milk, a traditional Filipino delicacy that combines the natural sweetness of sweet potatoes with the rich creaminess of coconut milk. This delectable treat is not only a taste sensation but also a visual delight, featuring vibrant orange sweet potatoes nestled in a luscious coconut milk sauce. The distinct flavors and textures of these ingredients harmoniously blend to create a symphony of flavors that will tantalize your taste buds.

Embark on a culinary journey as we unveil the secrets behind this irresistible dessert. Discover how to select the perfect sweet potatoes, ensuring optimal texture and sweetness. Learn the art of preparing the coconut milk sauce, balancing the flavors of coconut cream and coconut milk for a velvety and aromatic base. Explore variations of this classic recipe, including the addition of glutinous rice dumplings for a delightful chewy texture, or the incorporation of langka (jackfruit) for a tropical twist.

Let's cook with our recipes!

CAZUELA PIE (PUMPKIN, SWEET POTATO AND COCONUT MILK)

Cazuela Pie (Pumpkin, Sweet Potato and Coconut Milk) image

If you like pumpkin pie but want something just a little different give this a try. The filling does take time but it is well worth the effort.

Provided by curly top

Categories Pie

Time 2h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 unbaked 10-inch pie shell
1 1/4 lbs sweet potatoes
1 cinnamon stick
2 -3 whole cloves
1 inch fresh ginger
1 pinch anise (optional)
2 cups pumpkin puree (or 1 15oz can)
2 eggs
2 tablespoons butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 tablespoons flour
1/2 teaspoon salt
1/2 cup coconut milk
1 cup heavy cream
3 tablespoons sugar

Steps:

Peel sweet potatoes and cut into chunks.
Place in shallow baking pan in 1/2 inch water.
Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
Cover with foil and bake at 350°F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
Remove sweet potatoes from baking pan and mash.
Process in blender until smooth.
Strain the baking liquid, discarding the solids.
Reserve 1/4 cup liquid, add fresh water if needed.
If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
Filling:.
Beat together sweet potato and pumpkin purees until well blended.
Beat in eggs, melted butter and reserved spice liquid.
In separate bowl mix together the sugars, flour and salt.
Add the sugar-flour mix to the pumpkin and stir until well blended.
Blend in coconut milk.
Pour filling into prepared pie shell and bake at 350°F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
Let pie cool completely before topping.
Topping:.
On high speed beat cream and sugar until high peak form.

Nutrition Facts : Calories 621.5, Fat 32.3, SaturatedFat 18.5, Cholesterol 135, Sodium 482.4, Carbohydrate 79.2, Fiber 3.9, Sugar 47.8, Protein 6.8

GINATAAN

Ginataan image

Make and share this Ginataan recipe from Food.com.

Provided by PaNdAcUtEs

Categories Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

4 cups water
1 1/2 cups coconut milk
1/2 cup sugar
1 cup diced sweet potato
1 cup diced plantain (filippino banana)
3 tablespoons water
1 cup of sweet rice powder
1/4 cup tapioca
1 cup of jack fruit (optional)

Steps:

In a large pot, bring the 4cups of water and coconut milk to boil.
Add 1/4 cup of sugar and simmer.
Then add sweet potatoes and plantains and simmer until half done.
Add 3 tbs water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the simmering mix.
Add the cooked tapioca, sugar and langka. Stir and cook for 5 minutes.
Serve hot or cold.

Nutrition Facts : Calories 167.1, Fat 7.9, SaturatedFat 7, Sodium 32.1, Carbohydrate 24.5, Fiber 1.8, Sugar 15.6, Protein 1.6

Tips:

To enhance the flavor and texture of your ginataan sweet potatoes, select firm and vibrant-colored sweet potatoes with smooth skin.
For a richer, more indulgent dish, use full-fat coconut milk. You can also dilute it with water to achieve a lighter consistency.
Feel free to adjust the amount of sugar or brown sugar based on your personal preference and the sweetness of your coconut milk.
Don't hesitate to experiment with different seasonings and ingredients to customize the dish to your taste. Consider adding a pinch of salt, a dash of cinnamon, or a hint of nutmeg for a more complex flavor profile.
If you prefer a thicker sauce, simmer the ginataan sweet potatoes for a longer period, allowing the coconut milk to reduce and caramelize slightly.

Conclusion:

Ginataan sweet potatoes offer a harmonious blend of sweet, savory, and creamy flavors, making them a delightful and comforting dish to enjoy. The combination of tender sweet potatoes, rich coconut milk, and aromatic spices creates a symphony of flavors that will tantalize your taste buds. Whether you serve it as a main course, a side dish, or a dessert, this Filipino delicacy is sure to leave a lasting impression on your palate. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this vibrant and delectable dish that celebrates the beauty of Filipino cuisine.