Ginataan (Sweet Potatoes in Coconut Milk)

Ingredients

• 1 1/2 lbs sweet potatoes (buy a mix of yellow-flesh sweet potatoes and orange-flesh "yams")
• 1 saba banana, sliced bite-sized (buy at Asian market)
• 2 cups water
• 1/3 cup mochiko sweet rice flour
• 2 tablespoons water (or as needed)
• 14 ounces coconut milk or light coconut milk (do not use Cream of Coconut)
• 1/2 cup sugar

Directions

1. 1

   Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.

2. 2

   Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.

3. 3

   While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.

4. 4

   When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.

5. 5

   When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.

6. 6

   Store leftovers in fridge; reheat before serving.