Classic Filipino Ginataan with Orange Kalim-aw.

Classic Filipino Ginataan with Orange Kalim-aw

Ginataan is a beloved Filipino dessert, known for its comforting coconut milk base and medley of local ingredients. With Orange Kalim-aw Sweet Potato as the star, this version brings vibrant color, natural sweetness, and a distinctly Filipino touch to your table. Here’s a deep-dive into making this classic at home, drawing from trusted Filipino food blogs and recipe sites.

What is Ginataan?

In Tagalog, ginataan means “cooked in coconut milk.” The most popular dessert version, Ginataang Bilo-Bilo, features chewy rice balls, sweet potatoes, saba bananas, jackfruit, and sago (tapioca pearls) simmered in a sweet coconut soup. It’s enjoyed warm or chilled, and every Filipino family has their own twist.

Ingredients

• 2 large Orange Kalim-aw Sweet Potatoes, peeled and cubed

• 1 cup glutinous rice flour + water (for bilo-bilo/rice balls)

• 1 cup mini sago or tapioca pearls, cooked

• 2–3 ripe saba bananas, sliced

• 1 cup ripe jackfruit (langka), sliced (optional)

• 4 cups coconut milk (gata)

• 1 cup coconut cream (kakang gata)

• 3/4 to 1 cup sugar (adjust to taste)

• 1/4 tsp salt

• 2–3 cups water (for adjusting consistency)
  

How to Make It

1. Prepare the rice balls (bilo-bilo): In a bowl, mix glutinous rice flour with water a little at a time until a soft dough forms. Roll into marble-sized balls and set aside.

2. Cook the sago: Boil sago pearls separately until translucent. Drain and set aside.

3. Simmer the coconut base: In a large pot, combine coconut milk, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.

4. Add sweet potatoes: Drop in the Orange Kalim-aw cubes. Simmer for 8–10 minutes until slightly tender.

5. Add bananas & jackfruit: Stir in sliced saba and jackfruit. Simmer for another 5 minutes.

6. Add bilo-bilo: Gently drop rice balls into the simmering coconut milk. Cook until they float (about 5–7 minutes).

7. Add sago & coconut cream: Mix in cooked sago and coconut cream. Stir gently. Simmer for 2–3 more minutes until everything is creamy and well combined.

8. Adjust consistency: Add water as needed if it gets too thick. Taste and adjust sugar or salt if desired.
   

Serving & Storage Tips

• Let ginataan cool for 10 minutes before serving. Enjoy warm for comfort or chill for a refreshing treat.

• Store leftovers in the fridge for up to 4–5 days. Reheat gently with a splash of water to loosen the coconut base.
  

Tips & Variations

• Use purple yam (ube) or taro for added color and flavor.

• Mix in more local fruits like mango or pineapple for a tropical twist.

• For extra chew, add more bilo-bilo or try pandan-flavored rice balls.
  

This Classic Filipino Ginataan with Orange Kalim-aw is a celebration of Filipino flavors and family traditions. The creamy coconut soup, chewy rice balls, and sweet kalim-aw make every spoonful nostalgic and comforting. Order your Orange Kalim-aw Sweet Potato from baligya.store or message us on Facebook or Instagram. Metro Manila delivery available!