Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup coconut milk
- 1/2 cup brown sugar
- 1/4 cup small tapioca pearls
- 1/4 cup shredded young coconut meat
- 4 cups water
- Crushed ice
Special Equipment Needed:
- Large mixing bowl
- Medium-sized pot
- Wooden spoon
- Strainer
- Serving glasses
Step-by-Step Instructions:
1. In a large mixing bowl, combine glutinous rice flour and coconut milk. Mix well until it forms a smooth dough.
2. Divide the dough into small balls, about 1 tablespoon each. Flatten each ball using your palms to form a disc shape.
3. In a medium-sized pot, bring water to a boil. Add the flattened dough discs and tapioca pearls. Cook for 10-12 minutes or until the dough discs float to the surface.
4. Using a strainer, remove the cooked dough discs and tapioca pearls from the pot. Rinse with cold water and set aside.
5. In the same pot, add brown sugar and shredded young coconut meat. Cook over medium heat until the sugar dissolves and the coconut meat is tender.
6. Add the cooked dough discs and tapioca pearls to the pot. Stir well and cook for another 5 minutes.
7. Remove from heat and let it cool.
8. To serve, fill serving glasses with crushed ice and pour the coconut guinomis mixture over it.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Cook over medium heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 280
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 58g
Dietary fiber: 1g
Sugar: 31g
Protein: 2g
Substitutions for ingredients:
- You can use regular rice flour instead of glutinous rice flour.
- If you don't have small tapioca pearls, you can use large ones and cut them into smaller pieces.
- You can use canned shredded coconut meat if fresh ones are not available.
Variations:
- You can add sliced bananas or jackfruit to the mixture for added flavor and texture.
- Instead of brown sugar, you can use muscovado sugar or honey for a healthier option.
- You can also add a pinch of salt to balance the sweetness.
Tips and Tricks:
- Make sure to rinse the cooked dough discs and tapioca pearls with cold water to prevent them from sticking together.
- You can adjust the amount of sugar according to your preference.
- You can also adjust the amount of water to achieve your desired consistency.
Storage Instructions:
Store the coconut guinomis mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the mixture in a pot over low heat until warm.
Presentation Ideas:
Serve the coconut guinomis in clear glasses to showcase the layers of crushed ice and the mixture.
Garnishes:
You can top the coconut guinomis with additional shredded coconut meat or a sprinkle of toasted sesame seeds.
Pairings:
This dessert goes well with savory dishes such as adobo or grilled meats.
Suggested Side Dishes:
You can serve coconut guinomis with traditional Filipino snacks such as puto or bibingka.
Troubleshooting Advice:
- If the mixture is too thick, add more water to achieve your desired consistency.
- If the mixture is too sweet, add more water and adjust the sugar accordingly.
Food Safety Advice:
Make sure to use clean and fresh ingredients. Cook the dough discs and tapioca pearls thoroughly to prevent any foodborne illnesses.
Food History:
Coconut guinomis is a traditional Filipino dessert made with glutinous rice flour, coconut milk, and sugar. It is usually served during special occasions such as fiestas and family gatherings.
Flavor Profiles:
Coconut guinomis has a sweet and creamy flavor with a chewy texture from the tapioca pearls and glutinous rice flour.
Serving Suggestions:
Serve coconut guinomis as a refreshing dessert after a hearty meal.
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