Ginataang Bilo-Bilo

Ginataang Bilo-Bilo

1 1/2 cups kamote (sweet potatoes), diced

1 cup gabi (taro roots), diced

1 1/2 cups purple yam

1 1/4 cup saba* (banana plantains), diced

1 cup ripe langka* (jackfruit), sliced

2 cups small tapioca pearls*, cooked (optional)

15 pieces bilo-bilo (glutinous rice balls) (optional)

1 cup granulated white sugar

3 1/2 cups coconut milk

2 cups water

NOTE: You can make bilo-bilo by mixing 1-1/2 cup glutinous rice flour with 3/4 cup water. Knead the rice flour and water in a mixing bowl until it forms into smooth dough. Put some flour in your hands, and start rolling the dough into small balls.

 

Cooking Instructions:

Boil water in a large cooking pot.

Add 3/4 cups of coconut milk then wait until it re-boils.

Add the sweet potatoes, purple yam, and taro roots and simmer for about 5-10 minutes.

Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.

Add the plantains then cook for an additional 2 minutes.

Put-in the jack fruit and cook for 2 minutes more.

Slowly pour in the cooked tapioca pearls then stir. Simmer for 1 minute.

Serve either hot or chilled and that’s it!