| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Fruits | 1 | Servings | ||
INGREDIENTS
| 10 | c | Lowfat coconut milk |
| 2 | c | Sugar |
| 2 | c | Sweet potatoes or yams |
| peeled and diced | ||
| 2 | c | Yautia, gabi peeled and |
| diced if you can't find | ||
| this use parsnips | ||
| 2 | c | Ripe plantain bananas |
| peeled and diced make | ||
| sure | ||
| they're ripe | ||
| 1/2 | c | Tapioca pearls |
| 1 | c | Wheat, or prferably sweet |
| rice flour mixed with | ||
| 1/2 | ||
| cup water and shaped into | ||
| 1/2 inch diameter balls | ||
| dumplings | ||
| 1/2 | c | Preserved, bottled mango or |
| jackfruit |
INSTRUCTIONS
In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings and cook for 25 minutes or until the balls float to the top. Add sugar, bananas, sweet potato, yautia and tapioca pearls and simmer covered, stirring occasionally, for 20 minutes or until all the ingredients are soft. The length of time will depend on the size of the pieces of fruit. Just before it's finished, add the preserved fruit and simmer for one or two more minutes. Serves 12-15. This recipe is from Marilyn Ranada Donato's _Philippine Cooking in America_. Posted to Digest eat-lf.v097.n174 by bgaerlan@ucla.edu (Barbara Gaerlan) on Jul 10, 1997
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