Ginataang Bilo-Bilo

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:

For “bilo-bilo” mix the glutinous rice flour and water in a mixing
bowl. mix well until you reach a dough-like consistency.
With your hands, shape the mixture into small balls. Repeat until
you have used up all of the dough. Set aside.
In a big pot, bring coconut milk and pandan leaves to boil.
Add in the sugar and stir to dissolve.
Add the purple yam, and sweet potato and simmer for 3 minutes.
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.
Serve hot.