Guinataan (Coconut Pudding)

Demonstrated by: Geri Aranaydo.
Favorite Filipino Desserts - May 15, 2005.



Guinataan (Coconut Pudding)

  • 1/2 cup mochiko (glutinous rice flour)
  • 3 tablespoons water
  • 1/2 lb white sweet potato, cut into 1/2-inch cubes
  • 1/2 lb purple sweet potato, cut into 1/2-inch cubes
  • 1/2 lb taro, cut into 1/2-inch cubes (optional)
  • 1 can (13.5 oz) coconut milk
  • 3/4 cup sugar
  • 3 1/2 cups water
  • 1/4 cup tiny dry pearl tapioca


Mix mochiko with the 3 tablespoons water to make stiff dough, adding a little more water if necessary so that the dough holds together. Shape into 1/2-inch balls. In separate saucepans, boil each of the sweet potatoes and taro in water until done; drain. In a large saucepan, combine the coconut milk, sugar, and the 3 1/2 cups water. Cook on medium heat, stirring constantly, for 5 minutes. Add mochi balls and tapioca. Cook, stirring occasionally, for 15 more minutes or until mochi balls float and the tapioca pearls are clear. Add the sweet potatoes and taro; cook for another 5 minutes or until heated through. Makes 10 servings.


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