My take on Ginataang saba is just a modified version of the Ginataang halo-halo I made before. Ginataang saba is actually banana plantain in coconut milk. Similar to ginataang halo-halo, this version has banana, the galapong or rice flour balls and tapioca as main ingredients. Its difference from the halo-halo is the absence of the root crops.

Ingredients:

3 cups of cocounut milk

7pcs banana plantain, or saba, sliced cross-wise into 1/2 an inch slices

1/4 cup of rice flour powder, or galapong, made into small rice flour balls

2 cups tapioca, cooked

1/4 cup red sugar, to taste

3pcs of pandan leaves, or pandan extract syrup can be used

Procedure:

  1. Pour the coconut milk into pot. Let it boil.
  2. When it boils, put the banana slices, tapioca, pandan leaves, rice flour balls into the coconut milk. Set the fire into low. Stir occasionally.
  3. When the banana has softened and the rice flour balls float, add sugar to taste. I like red sugar better than white one. You can use any type. Red sugar has more textured sweetness but the problem with the red sugar it discolors the mixture and it turns into chocolate colored soup, which might be unappealing.
  4. Serve warm.

To learn how to extract milk from coconut husk and to make rice flour balls, click here.

Happy eating!

Related posts:

  1. Ginataang Halo-halo from scratch
  2. Simple Banana Muffin Recipe
  3. So Easy Banana Chocolate Chip Muffins
  4. Make your own tapioca pearl shake
  5. A take on Pineapple Fried Rice