Most of the times, Pangasinan is well known for two things, the beaches and the Dagupan Bangus (Milkfish). But aside from these, did you know that Pangasinan is also a home of delicacies?
From the colorful puto (rice cake) of Calasiao, to the sweet juicy Patupat of Pozzorubio; truly that Pangasinenses are blessed with cooking talents and sweet tooth. These delicacies also plays big role in the life of every Pangasinenses while growing up. One of the famous delicacy that every Pangasinense loves to prepare for merienda or snack time is the “Kiniler” or “bilo-bilo”.
Kiniler is the the Pangasinan term for the commonly known Ginataang Bilo-bilo or Ginataang Halo-halo. This delicacy is made up of rice balls and diced banana called Saba in the Philippines and cooked in Gata (coconut cream). Different fruits can also be added in this delicacy such as sweet potato, banana called Saba, jackfruit, buko (young coconut) and corn. Pangasinan is one of the Provinces in the Northern part of the Philippines that prepares this delicacy.
Today, our excellent teachers will show us how to prepare Kiniler.
Before they cook, they first prepared the ingredients!
They are so focused.
And they are mixing and making the dough.
There are many rice balls!
Teacher Lanie is now starting to cook the Kiniler. She is pouring the coconut milk at the cooking pot of boiling water.
After the coconut milk is totally mixed with the boiling water, she will now add the sweet potatoes!
And then, she will put the rice balls to the cooking pot now.
The sago will make Kiniler colorful. It’s a starch extracted from the spongy center, or pith, of various tropical palm stems, especially that of Metroxylon sagu.
The Kiniler is almost ready!
The Kiniler is now ready to eat!
Look at the happy faces of the teachers!
The Kiniler is so delicious! Want to try cooking Kiniler? Here is the detailed recipe!
1½ cups sweet potatoes (kamote), diced
1 cup taro roots (gabi), diced
1½ cups purple yam, diced
1¼ cups plantains (saging na saba), diced
1 cup ripe jackfruit (langka), sliced
2 cups small tapioca pearls (sago), cooked
12 to 20 pieces glutinous rice balls (bilo-bilo)
1 cup granulated white sugar
3½ cups coconut milk
2 cups water
1. Pour water in a large cooking pot and apply heat. Let boil.
2. Add 1¾ cups of coconut milk then wait until it re-boils.
3. Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
4. Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
5. Add the plantains then cook for an additional 2 minutes.
6. Put-in the jack fruit and cook for 2 minutes more.
7. Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
8. Turn off heat and transfer to a serving plate.
9. Serve either hot or cold. Share and enjoy!