← Nouns Cooking · Dessert Parlour

Ingredients

• 150 g Glutinous rice flour
• 120 ml water, for the dough (plus a little extra)
• 60 g small tapioca pearls
• 800 ml coconut milk (2 cans)
• 500 ml water, for the soup
• 150 g Sugar
• 200 g Sweet potato, peeled and cut into 1.5 cm cubes
• 200 g taro (or purple yam), peeled and cut into 1.5 cm cubes
• 2 saba bananas or 1 ripe plantain, sliced
• 150 g ripe jackfruit, cut into strips
• 1 pinch Salt

Method

1. Mix the rice flour with the water, adding a little more a teaspoon at a time, until it feels like soft play dough. Roll into 2 cm balls (bilo-bilo) and keep them on a plate.
2. Boil the tapioca pearls in plenty of water for 10–12 min, until clear. Drain and rinse.
3. Bring the coconut milk, water and sugar to a gentle simmer in a large pot. Add the taro and sweet potato and simmer for 10 min.
4. Drop in the rice balls and banana. Simmer for 6–8 min, stirring gently, until the balls float and the root vegetables are tender.
5. Stir in the jackfruit, tapioca and salt and simmer for 2 min more. Serve warm.

Tips

• Taro can itch on bare skin when raw; wear gloves or oil your hands when peeling it.
• Don't let it boil hard or the coconut milk can split; a lazy simmer is all it needs.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Panlasang Pinoy