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“A popular Filipino afternoon merienda made of sticky rice balls (bilo-bilo) cooked in coconut milk with sago (tapioca balls), jackfruit, sweet potatoes (kamote), saba bananas, and ube halaya.” - Trish, Tāmaki Makaurau / Auckland
For the bilo-bilo:
- 1 cup glutinous rice flour plus extra flour for dusting
- ½ cup water
Sauce/pudding
- 2 cups coconut milk, divided (Trish uses two 400 ml cans)
- 1 cup water, ½ cup sugar
- 1 ½ cups sweet potatoes (I used kumara)
- 1 cup saba banana, sliced
- ½ cup jackfruit (langka) (Trish uses a whole can from Countdown)
- 1 cup cooked sago (large tapioca pearls)
- 2-3 tablespoons ube halaya (optional)
- Make the bilo-bilo: In a medium bowl, mix the rice flour with water until it forms into soft dough. Dust hands with flour and form into small balls.
- In a sauce pot, bring water and 1 cup coconut milk to a boil. Add sugar and stir until dissolved.
- Add the sweet potatoes and let it cook until softened.
- Add the saba, sago, langka, and the rest of the coconut milk. Allow to simmer until it thickens.
- Stir in the ube and mix until well-combined.
