Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

INGREDIENTS:

• 4 plantain banana, peeled and cut into small pieces
• 300 g sweet potato, peeled and cut into small pieces
• 300 g ube (purple yam), peeled and cut into small pieces
• 100 gm fresh jack fruit, sliced into thick pieces
• 4 cups coconut milk
• 2 cups coconut cream
• 1 3/4 cups light brown sugar
• 1/4 cup cooked tiny sago (tapioca pearls)
• 2 pandan leaves
• 1 cup glutinous rice flour
• 1/2 cup water 

INSTRUCTIONS:

1. For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
2. With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, bring coconut milk and pandan leaves to boil.
4. Add in the sugar and stir to dissolve.
5. Add the purple yam, and sweet potato and simmer for 3 minutes.
6. Add banana, jack fruit cooked sago, "bilo-bilo" and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
7. Serve hot.

Source : My Kitchen and Photography

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