Ingredients
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
Preparation
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.
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