Ginataang Bilo bilo (sticky rice balls in coco milk)

Ingredients for Ginataang Bilo bilo (sticky rice balls in coco milk)

• 2 cups glutinous rice flour
• 1 cup water
• 2–3 cups water
• 2 (400 ml) cans coconut milk or cream
• 1 1/2 cups cooked tapioca pearls
• 3/4 cup sugar
• 2 large sweet potatoes, peeled and cubed
• 4 plantain bananas, peeled and cubed
• 1 cup jackfruit, cut into strips

How to cook Ginataang Bilo bilo (sticky rice balls in coco milk)

1. 1.Mix glutinous rice flour with 1 cup water into dough; roll scant half-spoonfuls into balls.
2. 2.Bring 2 cups water, coconut milk, and sugar to a boil.
3. 3.Add sweet potato and cook 3 minutes, stirring occasionally; add banana and cook 3 minutes.
4. 4.Add rice balls and simmer about 5 minutes, stirring occasionally, until they float.
5. 5.Add jackfruit and cooked tapioca; simmer 3–5 minutes until fruit is tender.
6. 6.Serve warm or chilled; the dessert thickens as it cools.