Ingredients
Equipment
Method
Cook the sago
- Bring a pot of water to a low boil. Once boiling, add in sago.
- Keep at a low boil for 20 min. Stir occasionally.
- Turn off the heat and cover the pot. Let it rest for 20 min.
- After resting, gently rinse with cold water to remove excess starches. Drain and let it sit with a tiny bit of water to prevent drying out. Set aside for later.
Make the bilo-bilo
- In a mixing bowl, combine rice flour and water. Add water slowly as you mix, until you get a thick consistency that can be rolled into balls.
- Divide the dough in half. Add ube flavoring to one half and mix thoroughly.
- Use a 1/2 tsp or 1 tsp measuring spoon to scoop the dough and roll into balls. Dust rice flour on your hands for better handling (the dough will be sticky!)
- Set the bilo-bilo aside for later.
Cook ginataan
- Combine water and coconut milk. Bring to a low boil.
- Add potatoes and low boil for 5-10 min.
- Lower the heat to a simmer, then add in the bilo-bilo. Let simmer for 3 min.
- Add in jackfruit, sago, and banana. Simmer for another 1-2 min.
Notes
- Any type of sweet potato will do - we used half each of a korean sweet potato, korean purple yam, and american sweet potato. In total about 1.5 potatoes.
- Eat this hot or cold
- This dessert thickens over time, so if you prefer a thinner texture you may add a splash of milk right before serving