Ginataang Bilo-Bilo

Instructions

1. Prepare the bilo-bilo (rice balls)
   In a mixing bowl, gradually add water to the glutinous rice flour, mixing with your hands until you form a soft, pliable dough that doesn't stick to your fingers. Roll small portions of the dough into marble-sized balls and set aside on a lightly floured surface.
2. Cook the root vegetables
   In a large pot, bring 4 cups of water to a boil. Add the diced sweet potatoes and taro root. Cook for about 10 minutes or until they are half-cooked but still firm.
3. Add the bilo-bilo
   Gently drop the bilo-bilo (rice balls) into the boiling water with the root vegetables. Stir gently to prevent them from sticking to the bottom. Cook until they float to the surface, which indicates they are done, about 3-5 minutes.
4. Add coconut milk and fruits
   Pour in the coconut milk and coconut cream. Add the sliced jackfruit and saba bananas. Bring the mixture to a gentle simmer, but do not let it boil rapidly to prevent the coconut milk from curdling.
5. Add pearls and sweetener
   Stir in the cooked tapioca pearls, sago pearls, brown sugar, and salt. Simmer for another 5-7 minutes, stirring occasionally, until the mixture thickens slightly and all ingredients are fully cooked.
6. Check seasoning and serve
   Taste and adjust the sweetness by adding more sugar if desired. Remove from heat and let it cool slightly. Ginataang Bilo-Bilo can be served warm or chilled, depending on preference.