Ginumis

On a hot summer day...

I've decided to make Ginumis...

Ginumis is a textured treat made by layering pearls of sago (tapioca), Colored cubes of gulaman (gelatin), perhaps some tiny balls of fruit, and tasty roasted pinipig (immature glutinous rice pounded into flakes) , then pouring panocha syrup and coconut milk over the stuff and eating the concoction parfait-style with a spoon, or stirring together into a delicious slurry before consuming.



I discovered Ginumis while I was on vacation in the Philippines, introduced by my bestfriend in my lovely hometown, Daet. In this very small restaurant called Tippy Toppy. This was two years ago and I've been craving on since then.



Ingredients:

3 ripe mangoes
1 cup coconut milk
1 cup cooked sweetened tapioca (sago)
2 pandan leaves (or vanilla essence)
4 tablespoons of sugar (or honey)
(you can also add other spices like cinnamon or anis)

But because there are no mangoes available at home. I've decided to use peaches instead.

(Canned peaches)

Instructions:

Cut mangoes (or peaches) into small cubes. Set aside. In a pan, pour coconut milk, pandan leaves and four tbsps. of sugar. Let it boil. Turn off the fire immediately. Choose a beautiful and presentable glass for this dessert. Start by putting a layer of sweetened tapioca or sago, followed by a layer of sliced mangoes (peaches). Pour your coconut milk. Let it stand in the fridge for a minimum of 1 hour.