Saturday, January 6, 2007

Sampelot (Ginataan)

My husband, who is of Chinese descent, loves this dessert. I always make this for him when I know he's had a bad week at work. Nothing like sampelot to make him smile.


5 pc saging na saba
1 pc kamote (sweet potato)
1 pc gabi (taro root)
1 pc ube (optional)
1/2 c sago (small)
1/2 c bilo-bilo
1/2 c langka (shredded)
3 c kakang gata (first extract)
2 c sugar (white)

Cut the kamote, gabi, ube and saging into bite size squares. Mix all the ingredients and 3 c gata in a large pot and bring to a boil. When it starts boiling, add the sugar and bilo bilo. Let boil until all ingredients are cooked and the bilo bilo floated at the top. Serve hot in bowl, topped with the kakang gata (first extract) and Inangit.

Note: In the U.S., where bilo bilo is not readily available, I use Mochi flour to make bilo bilo. It's my husband's favorite so I usually make my ginataan with lots of bilo bilo.


yvonne said...

add a pinch of salt
and 1/8 tsp anise seeds .. then you will truly capture the taste of Capampangan sampelot

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