Ginataang Adlai (Filipino Coconut Pudding with Jobs Tears)
This Ginataang Adlai (Jobs Tears) is based on the Bilo Bilo, but has no rice and no balls. They are replaced with adlai and chia seeds with the natural sweetness through langka (jackfruit) and caramelized saba (bananas).
Servings: 4 Servings
Ingredients
- 1 ½ Cup Cooked Adlai
- 1 14 oz Can Full Fat Coconut Milk
- ¼ Cup Sliced Ripe Langka (Jackfruit)
- 1 Tablespoon Chia Seeds
- 3 Whole Saba, sliced into Disks
- 2 Tablespoons Vegan Butter
- 1 Tablespoon Date Syrup
- Mint Leaves for Garnish (Optional)
Instructions
Make the Adlai
- Start with putting the pre-cooked adlai in a saucepan with a can of coconut milk and chia seeds. Bring up to a low simmer (about 5 minutes) and then add in slices of langka (jackfruit). That’s it really. Leave to sit for 5 minutes for the chia seeds to bloom.
Make the Carmelized Saba
- To make the carmalized saba cut it into disks and then heat up a skillet to medium/low heat. Add in the butter to melt and then add in the saba disks. Drizzle in the date syrup and turn over the saba a few times to coat. It’s done when it’s nice and brown and a little crispy on the edges. About 5 minutes.
How To Serve
- To serve divide the Ginataang Adlai into 4 small bowls and top with a few slices of saba. Garnish with mint leaves.