We had this treat Thursday and Friday of the holy week.   Some are asking how did we cook this, so let me try to enumerate here the ingredients and the how to:

INGREDIENTS:

::sticky rice (according to how many people will eat)
::half kilo sugar (brown)
:: grated coconut

::banana (diced)
::sweet potato (diced)
::taro (diced – small size)
::jackfruit (strips)
::sago (colored or non-colored will do)
::ube (optional) (diced)

Steps in cooking:

1.   Put  2 cups of warm water in the grated coconut and press.  Set aside the milk.  (do it 2 times)  The second washing, put in 4 cups.  Set aside the second washing.

2.  Put the grains of sticky rice (or you can use the powdered sticky rice) with the local ingredient called “landang”  into a big kettle.  Put enough water to cook it.  Boil.

3.  After some 20 minutes, put in the coconut milk (the first wash) with the sugar, taro, sweet potato, and the colorless sago.  Stir constantly.  Let it boil again.

4.  When the sticky rice is fully cooked, add in the banana,  jackfruit and the colored sago.  Put in the second wash of coconut milk.  Let it boil with constant stirring.  Add sugar if needed.

5.  Remove the kettle from fire when all the later ingredients are cooked.

6.  Serve in a regular size  serving bowl.

Ginataan is great merienda for young and old.