It may look like any ox tongue dish at first glance but this is really a home made dessert I call "saging con haleya". It's made with saging na saba (plantain) boiled in gata (coconut milk) concoction (with sugar) to create a sinful dessert mix. The haleya provides an oily sweet sauce characterized by the "linamnam" of the gata.
The cooking methods are simple, just boil and mix, though may take long since. If the raw ingredients are just within reach, then there's no stopping you of trying out this simple and new version of minatamis na saging.
Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana