About the Recipe
This dessert and afternoon snack is sometimes served at celebrations and it’s especially offered on all souls day because glutinous sticky rice is the top food to offer on this day to represent unity and sustenance, at least according to wikipedia. I’m actually not 100% sure so someone please fact check me on this
Growing up, I actually did not like this dessert at all because there were so many textures going on: you got the coconut milk, sago, sweet potato, saba banana or plantain, jackfruit and the bilo bilo which are chewy balls made of glutinous rice flour and water. But now, that is the reason why I actually like this dessert especially when its -20 degrees outside and all is something sweet, warm and comforting.
There are many different ways to make this but this version is the base and its really good served warm especially on a cold winter day .
Ingredients
Bilo Bilo
300 g glutinous rice flour
200 ml cold water
800 ml coconut milk
100 ml water
100 g granulated sugar
2 Japanese sweet potatoes, small dice
1 saba banana, small dice
1 cup cooked sago
3 pieces jackfruit, strips
Preparation
1. To make the bilo bilo, mix the rice flour and cold water together until the dough is not sticky and can form a ball when you roll it. Add more water or flour until you can form a ball without it losing its form.
2. Boil coconut milk with sugar and water. Once boiling, add the bilo bilo and let cook in the liquid until it floats to the top, about 5 minutes.
3. Add sweet potato. Let cook until tender.
4. Then, add saba bananas and jackfruit. Let simmer for about 3 minutes. Stir occassionally.
5. Add 100 ml more water if the consistency is too thick.
6. Once everything is cooked, add the cooked sago. Serve warm.