Filipino Bilo Bilo

Instructions

1. Prepare the bilo bilo (sticky rice balls)
   In a large bowl, combine the glutinous rice flour and water gradually until you form a soft, pliable dough. The dough should not be sticky but should hold together when pinched. Take small portions of the dough and roll into marble-sized balls (about 1/2 inch in diameter). Set aside on a lightly floured surface to prevent sticking.
2. Cook the root crops
   In a large pot, combine 2 cups of water with the purple yam and sweet potato cubes. Bring to a boil and cook for about 5-7 minutes or until the vegetables are half-cooked but still firm. They will continue cooking in the coconut milk later.
3. Add the coconut milk and flavorings
   Pour the coconut milk into the pot with the root crops. Add the pandan leaves (or extract) and bring to a gentle simmer over medium heat. Be careful not to let it boil rapidly as the coconut milk might curdle. Stir occasionally to prevent the bottom from scorching.
4. Cook the bilo bilo and add fruits
   Once the mixture is simmering, gently drop the prepared rice balls one by one into the pot, stirring gently to prevent them from sticking together. Cook for about 5 minutes or until they float to the surface, indicating they're done. Add the jackfruit, plantain slices, and pre-cooked sago pearls.
5. Season and finish the dessert
   Add the brown sugar and salt to the mixture, stirring gently until the sugar is completely dissolved. Allow everything to simmer for another 3-5 minutes until all ingredients are tender and the flavors have melded together. Taste and adjust sweetness if needed by adding more sugar.
6. Serve the bilo bilo
   Remove from heat and let stand for 5 minutes before serving. The dessert soup will thicken slightly as it cools. Serve warm in bowls as a delightful dessert or afternoon snack. For a colder version, allow to cool completely and refrigerate before serving.