RECIPES

1. Bring a saucepan of water to boil and add the sago pearls directly to the boiling water.
2. Simmer on medium heat for 7-10 minutes until the edges of the sago pearls have turned translucent but the center is still white.
3. Turn off the heat and cover the saucepan for a few minutes until the center of sago pearls has also turned translucent.
4. Strain the sago pearls using a large strainer, and rinse once to remove the extra starch, then set aside.
5. To prepare the dough of Bilo-Bilo (Glutinous Rice Balls), mix ½ cup glutinous rice flour in a small bowl with enough water and stir to make a dough. Adjust the water and flour till you get a soft, slightly sticky dough, that is pliable.
6. Roll the dough into small marble-sized balls (Bilo-Bilo) and set aside.
7. Have 2 1/2 – 3 cups of water in a heavy pot to a boil, add the diced ube (if available), purple sweet potato, orange sweet potato, and taro.
8. Simmer over low heat until the pieces are tender but not falling apart (about 10 minutes), stir gently occasionally to avoid sticking together.
9. Add the saba banana and Bilo-Bilo, stir gently until the Bilo-Bilo float to the top — that means they’re cooked (about 5 minutes).
10. Add the jackfruit and pour in the Kara UHT Coconut Cream. Stir continuously, simmering very gently (do not boil hard as it will curdle) until the coconut cream is distributed evenly.
11. Add sugar to taste and a pinch of salt to balance the flavors. Then stir in the sago pearls till they are separated and mixed through.
12. Remove from heat when it is thickened to your desired consistency, and Ginataang Bilo Bilo is ready to be served.

Notes:

• Do not soak or rinse the sago pearl because it may get sticky or mushy.
• If the dough for Bilo-Bilo is not immediately used, keep it covered with a damp cloth so the dough will not dry out.
• You may replace jackfruit with pandan leaves or vanilla extract.
• When cooking the Ginatang Bilo-Bilo, you may add water to help stir through, but do not dilute the mixture because it should remain somewhat thick.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos