INGREDIENTS:
- 20 to 25 pcs glutinous rice balls (Bilo-Bilo), see ingredients below
- 1 & ½ cups cooked sago, see ingredients below
- 1 can (20 oz) ripe jackfruit (you can also use fresh)
- 2 cups coconut cream
- 2 cups water
- ¾ cup granulated white sugar
For the Bilo-Bilo:
- 1 cup glutinous rice flour
- ½ cup water
For the Sago:
- 1 cup uncooked sago or tapioca pearls
- 6 cups water
- ½ cup granulated white sugar
HOW TO COOK:
- Pour the water in a cooking pot and bring it to a boil.
- Add the coconut cream.
- Stir and cook until the mixture starts to boil again.
- Gradually stir- in the sugar.
- Add-in the ripe jackfruit.
- Cover and cook in low heat for 15 minutes.
- Add- in the Bilo-Bilo (see cooking instructions below).
- Continue to cook for another 15 minutes while stirring every 3 minutes.
- Put- in the sago (see cooking instructions below).
- Cook for another 5 to 8 minutes.
- Remove from heat and transfer to a serving bowl. Enjoy!
For the Bilo-Bilo:
- Combine glutinous rice flour and water.
- Mix the mixture thoroughly until a soft and sticky mixture forms.
- Scoop about 1 & ½ to 2 tsp of the mixture and roll it into a ball shaped figure using wet hands.
- Place the mixture in a plate or any flat container and do the step 3 until all the mixture is used up.
For the Sago:
- Pour the water in a cooking pot and let it boil.
- Add- in the sago (tapioca) pearls.
- Cover and boil in medium heat for 30 minutes while stirrong every 10 minutes.
- Put- in the sugar and stir.
- Continue to boil for 20 minutes (you can add more water if needed).
- Turn the heat off and let the sago rest in the cooking pot until room temperature.
IMAGE: blog.junbelen.com
Also try: Binignit
