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  Ginataang Bilo-Bilo  (Sticky Rice Balls in Coconut milk) 

INGREDIENTS:

• 1 cup cooked tapioca pearl (sago)
• 2 cans (13.5 oz) coconut milk
• 2 cups water
• 3 cups glutinous rice & 1 1/2 cups water (to make rice balls)
• 1 large sweet potato, cubed
• 3 large saba/plantain/cardaba banana, cubed
• 1 cup jackfruit, strips 
• 1/2 cup jackfruit syrup
• 1 cup sugar 

Thickener:

• 1/8 cup water & 1/8 cup glutinous rice (Note: depends on how thick you want your bilo-bilo). 

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HOW TO COOK GINATAANG BILO-BILO:

• Prepare the rice balls by combining glutinous rice and water until a dough is formed. Take about 1/2 tablespoon of the dough and shape it into a ball. Set aside.
• In a large pot, combine 1 can of coconut milk and water. Stir occasionally until it boils.
• Drop in the dough (rice balls). 
• When the dough starts to float, add the sweet potatoes and cook until half-cooked.
• Add saba bananas and continue cooking for 4 minutes.
• Add the jackfruit, 1 can of coconut milk, tapioca pearl, sugar and thickener.
• Cook for 5 minutes until the sauce is slightly thick. 
• Serve warm or cold. Enjoy! 
• (I like eating it cold. )

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