INGREDIENTS:
Bilo-Bilo:
3 cups glutinous rice flour
1 cup water
1 teaspoon ube extract , optional
Sweet Coconut Soup:
6 cups water
1 ½ cups kakang gata or coconut cream (first extraction of grated coconut meat)
3 cups gata or coconut milk (second extraction of the grated coconut meat)
1 cup purple sweet potato(sliced into cubes)
1 cup yellow sweet potato(sliced into cubes)
1 cup ripe jackfruit strips (langka)
4 pieces saba banana, sliced
1 cup granulated sugar
3/4 cup green big tapioca pearls
1/2 cup small tapioca pearls
3/4 cup young coconut strips(optional)
1 tsp. anise seeds
1 tsp ube extract food color
For the soup to thicken:
1/4 cup glutinous rice flour dissolve with 1/4 cup water
1 tbsp. ube flavored food color
1. Mix glutinous rice flour with water to make a dough. Add water gradually and as needed. Knead until smooth. Form into balls (half of the dough) and set aside. Another half, add 1 tsp. ube flavored food color, knead until well combined then form into balls and set aside.
2. In a large pot, mix together water and coconut milk (gata), then bring to boil.
3. Add purple and yellow sweet potato, simmer for 3 minutes.
4. Add jackfruit (langka), saba banana and sugar (stir to dissolve sugar). Let it simmer for 3 minutes then pour coconut cream (kakang gata). Then add glutinous rice balls, tapioca pearls, young coconut strips (optional) and anise seeds.
5. For the soup to thicken, dissolve 1/4 cup glutinous flour with 1/4 cup water then add a tsp. of ube flavored food color. Stir to combine then cover the pot and simmer until the glutinous rice balls float. Then turn off heat.
Enjoy
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