I remember the first time I ate this I was about 8 years old, when I was sent to the province and lived with my grandmother, Lola Lina. And it's been a favorite since then, among the other kakanin and merienda she cooks. Never mind the load of calories... eating this brings back happy childhood memories.
10 cups coconut milk
5 saba (plantain), sliced
2 cups camote (sweet potato), diced
2 cups gabi (taro root), diced
1 cup ube (purple yam), diced
1 cup cooked sago (tapioca pearls)
2 cups giniling na malagkit (glutinous rice flour)
1 cup ripe langka (jackfruit), strips
1 pandan leaf
1 tsp vanilla (optional)
1 cup sugar (more or less, as preferred)
pinch of salt
How to prepare:
- Moistened the glutinous rice flour with water just enough to make it stick together to make small dough balls or what we locally call "bilo-bilo"
- Place the coconut milk in a large pot,add the salt and pandan leaf. Bring to boil while stirring constantly.
- Add gabi and ube. After 2 minutes add camote,saba, sago and sugar. Stir. Cover and cook for about 5 minutes.
- Drop the bilo-bilo and the langka into the pot. Add vanilla (optional). Stir. Cook for about 2 minutes or until the bilo-bilo floats (that means the rice balls are cooked). Adjust the sweetness, as preferred.
- Serves about 10-12 persons. Can be served hot or chilled. Enjoy!
Variation: Instead of ripe langka, sweet corn kernels may be used.