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Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk [1] and sugar. Then jackfruit , saba bananas , sweet potatoes, taro , and tapioca pearls or sago (regular and mini size pearls) are added.
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit, a soup made with coconut milk, glutinous rice, tubers, tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo). [10]
Binignit is a Visayan dessert soup from the central Philippines.The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients.
Ginataang Bilo-bilo. Ginataang Bilo-bilo with Langka is a Filipino snack dish. It is made of ripe jackfruit, coconut cream, sugar, sago pearls, and glutinous rice balls (known as bilo-bilo in the local language). Some people see this as a condensed form of the Ginataang halo-halo. [12]
Ginataang saba is a Filipino dessert made from ripe saba or cardaba bananas stewed in sweetened coconut milk. It is traditionally eaten warm, but it can also be eaten chilled. It is a type of ginataan. It is also known as saba sa gata, ginataang saging, sareala, among other names.
Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino , which is normally paired with boiled white rice .
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One unique part about these practices is the serving of food, usually pancit, puto and ginataang bilo-bilo or what locals call tambo-tambong. It is a local delicacy made from glutinous rice balls, cassava , banana , jackfruit , coconut milk and tapioca pearls .