20 glutinous rice balls, (Bilo-bilo)
20 fl oz jackfruit, ripe, sliced
2 cup water
2 cup coconut cream
¾ cup granulated white sugar
1½ cup tapioca pearls, cooked
Pour the water in a cooking pot. Bring to a boil.
Add the coconut cream. Stir and cook until the mixture starts to boil again.
Gradually stir-in the sugar.
Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.
Put-in the sago. Cook for 3 to 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
Sugar: 45g
:
Calcium: 43mg
Calories: 590kcal
Carbohydrates: 87g
Fat: 28g
Fiber: 4g
Iron: 3mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 706mg
Protein: 5g
Saturated Fat: 25g
Sodium: 10mg
Vitamin A: 108IU
Vitamin C: 16mg
