Malibog is a coconut-pandan dessert filled with bilo-bilo, corn, sago, boba, nata de coco, and sesame.
1 hour 45 minutes · Serves 8
Ingredients for Malibog
2 cups glutinous rice flour
¾–1 cup water, for rice dough
Fresh corn kernels from 2 ears corn
½ cup mini sago pearls
½ cup boba pearls
1 cup nata de coco
½ cup toasted sesame seeds
1 can (400 ml) coconut milk
1 cup water
½ tsp salt
½ cup sugar, adjusted to taste
3 pandan leaves, tied in a knot
How to cook Malibog
1.Mix glutinous rice flour with ¾ cup water, adding only enough extra water to form a firm, shapeable dough. Roll into 1.5-cm balls.
2.Cook mini sago in boiling water according to package directions until translucent; drain. Boil boba until floating, then simmer 40 minutes and drain.
3.Bring coconut milk, 1 cup water, and pandan to a gentle medium boil; lower heat. Add corn and simmer 10 minutes.
4.Add bilo-bilo and simmer 5 minutes until floating. Stir in sago, boba, and nata de coco; simmer 5 minutes.
5.Stir in sugar and salt, simmer 2 minutes, remove pandan, and add sesame seeds. Serve warm or chilled.
