Guinataan Bilo-Bilo

Another popular Pinoy merienda is the Guinataang Bilo-Bilo. It is also known as “Guinataang Halo-halo” and more commonly, the simple “Guinataan”. Guinataan is anything cooked in cocunut milk. It comes from the root word gata, which is Tagalog for coconut milk.

Guinataan Bilo-Bilo


A combination of bilo-bilo(which is made from glutinous rice flour mixed with a little water to make a dough, and shaped into marble-sized balls), saba, tapioca, gabi(taro), ube(purple yam), camote (sweet potato),a little langka(jackfruit), sugar and coconut milk make up this hearty dish. Very popular especially during the rainy months,it is best eaten warm to help our body warm up during those cold, rainy afternoon.

Although it is most popular during the rainy season, guinataan is available year-round in Filipino restaurants, canteens, food courts, carinderias(small eateries) and even from hawkers on the street. Depending on where you order, a bowl would cost between Php 10 pesos to Php 50 pesos.

Minatamis na Saba

Saba is a type of banana that is actually closer to a plantain. It is usually eaten cooked, whether it is ripe or unripe. It is widely used in Filipino cuisine, as an ingredient in savory viands like the pochero and humba, sidings to arroz ala cubana, and as snacks and desserts. One example of which is Minatamis na Saba.

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Iced Minatamis na Saba with Sago (Tapioca) and Evaporated Milk


What it is basically is saba cooked in sugar syrup. It is best eaten cold on its own, or with shaved ice, tapioca and evaporated milk. It is also a major ingredient in another Pinoy summer treat–the halo-halo.

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Minatamis na Saba


Minatamis na Saba is available in most Filipino restaurants, canteens and eateries. These also pop up along with halo-halo stalls in neighborhoods during summer. A serving of minatamis na saba ranges from Php 10 pesos upward depending on where you are buying. This particular one from Barrio Fiesta cost us Php 110 pesos. Ofcourse, you have to consider all the other things we ate along with it. But that’s for another blog post. 😉