Ginataang dessert soup is a traditional Filipino dish. It is sweet, creamy, and comforting. It is made with coconut milk, sticky rice balls, bananas, and sometimes sweet potatoes or jackfruit. In Filipino, it is called “Ginataang Bilo-Bilo” or simply “Ginataan.” The word “ginataan” means cooked in coconut milk. This dish is commonly eaten as a snack or dessert. It is usually served warm but can also be enjoyed cold.
This dessert is especially popular during rainy days. Its creamy and thick texture makes it a cozy treat. Families often gather to enjoy it together. It is also served during celebrations. Making ginataang dessert soup is simple. It only takes a few ingredients. Most of them can be found in Asian grocery stores. In this guide, we will walk you through each step of making this delicious soup. You do not need to be an expert cook. Just follow each step and enjoy the process.
Ingredients Needed
These are the ingredients used in a traditional ginataang dessert soup. You can adjust them based on your taste or what is available.
Main Ingredients
1 cup glutinous rice flour (for making sticky rice balls)
½ cup water (to mix with rice flour)
2 cups coconut milk
1 cup coconut cream (optional for added richness)
1 cup diced sweet potatoes (orange or purple)
1 cup saba bananas (or ripe plantains, sliced)
½ cup cooked sago pearls (tapioca pearls)
¾ cup jackfruit strips (optional)
½ cup sugar (adjust to taste)
¼ teaspoon salt
3 cups water
Step-by-Step Guide to preparing ginataang dessert soup
Step 1: Prepare the Sticky Rice Balls (Bilo-Bilo)
In a bowl, combine the glutinous rice flour and water. Mix until a soft dough forms. If the dough is too dry, add a few more drops of water. Take small portions and roll them into small balls, about the size of marbles. Set them aside on a clean plate. These will cook later in the coconut mixture.
Step 2: Cook the Sweet Potatoes
Peel and dice the sweet potatoes into small cubes. In a pot, bring 3 cups of water to a boil. Add the sweet potatoes and let them cook for about 10 minutes. They should be tender but not too soft. Use a fork to test if they are ready. Once done, reduce the heat.
Step 3: Add Coconut Milk
Pour in the coconut milk into the same pot with the sweet potatoes. Stir gently and continue cooking on low heat. Let it simmer for about 5 minutes. This allows the flavor of the sweet potatoes to blend with the coconut milk.
Step 4: Add the Rice Balls
Gently drop the bilo-bilo (sticky rice balls) into the pot. Stir slowly to prevent them from sticking together or to the bottom of the pot. Cook until the balls float to the surface. This means they are fully cooked. It usually takes about 7 to 10 minutes.
Step 5: Add the Bananas and Jackfruit
Add the sliced saba bananas and jackfruit strips. Cook for another 5 minutes. The fruit will soften and add a sweet, tropical flavor. Stir gently to avoid breaking the fruit.
Step 6: Add Sago Pearls
Stir in the cooked sago pearls. These are usually cooked ahead of time by boiling in water until translucent. You can buy them pre-cooked, or cook them yourself following package instructions. Mix them into the soup for extra texture.
Step 7: Add Sugar and Salt
Add sugar and a pinch of salt to balance the sweetness. Stir well. Taste and adjust the sugar if needed. Simmer the soup for another 5 to 10 minutes. If it is too thick, you can add more water or coconut milk.
Step 8: Optional – Add Coconut Cream
If you want a richer taste, add coconut cream in the last 3 minutes of cooking. Stir gently. Do not let it boil hard, as it may curdle. This step gives a creamy finish to the dessert soup.
Step 9: Serve Warm or Cold
Turn off the heat. Let the soup cool for a few minutes. Serve it warm in bowls. It can also be served cold after chilling in the fridge. It is tasty both ways.
Tips for Best Results
Do not overcook the rice balls. Once they float, they are done.
Use ripe saba bananas. They are sweeter and hold shape when cooked.
Balance the sweetness. Adjust the sugar based on your taste and the sweetness of the fruit.
Use fresh coconut milk if possible, for the best flavor.
Do not stir too hard or the fruit may break apart.
Reheat gently if serving the next day. Add a bit of water or coconut milk if it gets too thick.
Common Variations
Filipino families have different ways of making ginataang dessert soup. Here are some common variations:
With Ube: Add purple yam cubes or ube halaya for a purple twist.
With Corn: Some recipes include whole corn kernels for extra texture.
With Tapioca Chips: Add small chewy tapioca chips along with sago pearls.
With Langka: Jackfruit can be replaced or mixed with mango for different flavor.
With Pandan: Infuse with pandan leaves for aroma and flavor.
Serving Suggestions
This dessert soup is best served fresh. It makes a great snack or merienda. You can also serve it as a dessert after lunch or dinner. It pairs well with traditional Filipino rice cakes like kutsinta or bibingka.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator. It lasts up to 3 days. When reheating, use low heat and stir gently. Add more water or coconut milk if it becomes too thick.
Conclusion
Ginataang dessert soup is a comforting Filipino favorite. It is sweet, creamy, and satisfying. It brings back memories of family and tradition. Whether you are Filipino or new to this dish, you will enjoy making and eating it. The ingredients are simple, and the steps are easy to follow. With a little time and care, you can create a bowl of ginataang dessert soup that warms both body and heart. Try it today and share it with your loved ones.
Related topics:
