Ginataang Bilo-Bilo
- 1 cup glutinous rice flour
- 3/4 cup water (or more if needed)
- 2 cups coconut milk
- 2 cups coconut cream (from 2 coconuts)
- 1/4 cup white sugar
- 1 cup ripe jackfruit, cut into strips
- 2 cups small tapioca pearls (sago)
- Make the Bilo-Bilo : Combine the glutinous rice flour with water until it’s not so sticky but can be shaped into balls. Shape it into 1-tsp sized balls. Set aside.
- Combine the coconut milk, coconut cream, and sugar into a pot and bring to a boil.
- Add the ripe jackfruit and simmer in low heat for about 10 minutes.
- Add the bilo-bilo and make sure to stir from time to time to keep it from sticking. Simmer until the bilo-bilo is already floating.
- Add the tapioca pearl and simmer for about 5 minutes. The soup will thicken at this time.
- You may adjust the sweetness by adding more sugar.
- Serve hot. Enjoy!