Ginataan

Ginataan

Infobox Prepared Food
name = Ginataan


caption = A serving of "Ginataan"
alternate_name = "Alpahor", "Benignit", "Ginettaán"
country = Philippines
region =
creator =
course = Dessert
served = Hot or cold
main_ingredient = Coconut milk
Sweet potato
Taro
Purple yam
Plantain
variations =
calories =
other =

Ginataan, alternatively spelled Guinataan, is a dessert soup from the Philippines. Its name is derived from the Filipino word for coconut milk, "gatá", the main ingredient in the soup. It is also called "benignit" in Cebuano, "Alpahor" in Chavacano, and "ginettaán" in Ilokano.

Preparation

The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are added to the grated coconut and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed "kamote" (sweet potato), "gabi" (taro) and "ube" (purple yam), sliced ripe "sabá" (plantain) and "langka" (jack fruit), and tapioca pearls. Sometimes, young coconut meat strips are also added. The mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.

Eating

Ginataan may be eaten hot (during the cold, rainy season) or cold, but it is best served chilled. Some Filipinos even serve it frozen, eating the dessert much like ice cream.

ee also

* Soups
* Cuisine of the Philippines
* Batchoy


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