How to Cook Ginataan Bilo-bilo, a Filipino sweet soup snack
Beyond the brown sugar and coconut milk, my aunt said, any available fruit or vegetable may be used for the Filipino ginataan recipe below, like taro root (gabi), corn (mais), even mongo beans or guava (this last one she said was especially good). The important things are that, like the work of a farm, everyone pitches in – peeling, chopping, dough-ball rolling – to do a little something to make the dish a sweet success and that the ingredients are local, seasonally available, excess crops.
Eating seasonally and locally makes sense, right? In much of the world, this is the only way to eat. In fact, in America, we are used to eating out-of-season, faraway and/or foreign. Continue reading “How to Cook Ginataan Bilo-bilo, a Filipino sweet soup snack”
