This dish is one of Filipino kids' favorite. We usually cook this during summer on the Catholic's holy week. Ginatan literally means cooked with coconut milk in the Filipino language. The ingredients is composed of different rootcrops like purple yan, sweet potatop, taro and cassava. It also has ripe plantains, colored tapioca balls, sugar and the coconut milk. The tapioca balls have to be cooked separately first, it takes hours to cook them. In a big pot, we mix all ingredients and let them simmer and make sure all is cooked then we add the tapioca. We let it sit and simmer for 15 mins to make sure it gives us that creamy texture and it's done.
We cooked this ginatan during our pre-Christmas lunch. It was raining and we were waiting for a bad storm to make landfall on our island so we needed something that will keep us warm. It reminded me so much of my childhood. I loved buying a bowl of this for my afternoon snack when I was a kid. It's a sweet treat for me.
