INGREDIENTS:

INSTRUCTIONS:

Prepare the sago pearls:

Place sago in a medium bowl and fill halfway with water. Over high heat, bring to a boil. Lower heat to medium-low and let it simmer for 15 minutes, stirring occasionally to avoid sticking together. Strain the sago and rinse under cold water. Check for doneness. If still hard and chewy, repeat process or until the center of each pearl becomes translucent. Drain and rinse under cold water. Place sago back in pot with 1/2 cup brown sugar and 2 cups of water. Heat until sugar dissolves. Turn off heat and let it cool. Set Aside.

Prepare the bilo-bilo:

In a small bowl place rice flour. Stir in water and mix thoroughly. If needed, add water a tablespoon at a time until dough comes together. Dough should be firm but pliable. Shape a piece into a log shape about 1/4 inch in diameter. Cut 1/4 inch piece off the log and shape into balls. Set aside.
Bring a pot filled halfway with water and let it boil. Once it comes to a rolling boil, lower heat to simmer and drop the rice balls, several at a time. Take them out as they float to the top. This takes about a minute to cook.

Prepare the Ginataan:

Place coconut milk and cassava into a medium-sized pot and bring to a boil over medium-high heat. Lower heat to low and let it simmer covered for 5 minutes.
Add the sweet potato and jackfruit. Stir in and let boil. Cover and let simmer 5 minutes.
Next to add is the bananas and sugar. Stir to combine and let it come to a boil another 5 minutes. Taste for sweetness, you may add more if you prefer it sweeter. Check for doneness of the cassava and potatoes and let it simmer until done. Do not let it boil over high heat, the potatoes may fall apart.
Add the sago (without the brown sugar syrup) and rice balls and simmer until heated through.
Enjoy right away warm. Any extra can be placed in the refrigerator and eaten cold.

Ginataang Bilo-Bilo Recipe

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