Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Thursday, August 14, 2008

Guinomis

Surprisingly, I only discovered this recently or perhaps only knew of its name recently. Maybe its just me, but when we were young, we didn't actually asked what the name of the food we're given and served as long as it tastes good and we like it, we couldn't care less. Maybe I was served this before, or must have tasted it from a party or a restaurant, or some other event. Nonetheless, it is as familiar to me as halu-halo or mais con yelo, but the name did not ring a bell. Whatever! The important thing is, as I am into the challenge of re-discovering food and cooking, I've become more observant of food most of the time.

Recently, at a friend's place, we were served a quick-but-satisfying dessert made up of 3 basic ingredients: coconut cream, unflavoured gelatine and toasted pinipig (rice flakes). To make it a real dessert, she simply mixed a few teaspoons of sugar into the coconut cream and added some ice cubes. It was such a hit especially for my picky daughter, that I've replicated it at home.

I can only guess as to how this dessert got its name. In Japan, guinomis is a drinking vessel or what's called as traditional Japanese cups such as these here. I'm guessing that the traditional guinomis dessert uses tapioca pearls (sago) such as this recipe here, similar to the Chinese dessert soup Sai Mai Lo plus the coconut milk, famously known as Tapioca Pudding.

There is quite a number of ways to make this dessert even better like this version here (such as adding melon shavings for topping, or ube or leche flan, etc), but for me the basics are all there is, to fill up the tummy as an after-lunch or after-dinner dessert. In this case, even when ingredients were substituted with what is more commonly available and conveniently accessible (like unfalvoured gelatin vs sago pearls or tapioca pearls) this simple and quick dessert is just as satisfying as something you would order in any one of the more popular restaurants in Manila.

Best served in shallow ice cream glass bowls or cups.


My ingredients (I say MY because you may probably find the proper ones when you prepare your version)

10 g unflavoured gelatine (I used 1 sachet of Davis Clear and Unflavoured Gelatin, dissolved in 500ml of hot water and prepared into 2 shallow oval tins. Once chilled, cut into cubes)

1 can 400ml coconut cream (I used a generic supermarket brand that is "light)

3-4 tbsp white sugar (depends really on how sweet you want it)

1/2 c roasted sweet rice flakes (in the absence of pinipig or the Filipino rice flakes, I bought this
substitute Thai Sweet Rice Flakes from an Asian shop. Roast the rice flakes in a shallow pan until brown)

To prepare, simply mix and dissolve the sugar with the coconut cream in a medium to large serving bowl. Add the cubed gelatine and some shaved ice or cubes, then top with the rice flakes.
Can't be anymore simpler.

I'm thinking since we had this in winter, we will definitely see more of the guinomis in summer, next time with more shaved ice and probably an assortment of toppings too. How about a cherry on top? Or even, using coloured gelatine for a change..... Hhhmmmmm.......

No comments:

Post a comment

LinkWithin

Related Posts Plugin for WordPress, Blogger...