Ginataan

Ingredients

250 g glutininous rice (sweet rice) flour

6 saba (or plantain), sliced
1 can coconut milk
250 g ripe langka (jackfruit) (canned will do)
6 pandan leaves (optional) (1 tsp vanilla will substitute)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar
225 gabi (taro root), cubed
1 can coconut cream other ingredients (e.g. root crops)
may be used

Directions
Combine rice flour with 250 ml water and form into small balls.
Place the coconut mil in a casserole and bring to a boil, then add
the sago, sweet potato, taro and other root crops you may have.
Cook for 5 minutes, then add the banana, jackfruit and rice balls.
Continue to cook over moderate heat until all the rice balls float
to the surface.
Stir in sugar and coconut crea, then transfer to a serving
bowl. Recipe modified from Glenda Rosales-Barretto's Flavors of
the Philippines

Kalabasa (Pumpkin) Leche

Flan
This recipe is from the province of Bulacan. Source for this recipe
is the wonderful Philippine Food and Live by Gilda Cordero
Fernando. Published by Anvil Publishing, Pasig, Metro Manila,
1992.

Ingredients

2 cups kalabasa (pumpkin), cut finely

1 cup condensed milk
3 eggs
sugar
1/2 teaspoon dayap (lime) or vanilla

Directions
Boil the squash. Mash until smooth. Add eggs, mil, rind or vanilla. Strain.
Sprinkle sugar on the leche flan mold (llanera), and put the mold on the fire until
sugar browns. Place the squash mixture into the llanera, and steam for about 20
minutes.