Name: Bilo-bilo soup
Cuisine: Filipino
Ingredients: 1-1/2 cup glutinous rice flour; 3/4 cup water; 3 cups coconut milk; 1 cup coconut cream; canned coconut milk can also be used; 1 cup water; 1/2 cup uncooked tapioca pearls; 1/2 cup jackfruit, sliced into strips; 1/3 cup raw sugar

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Yummy snack or dessert!

Filipino

Ingredients

1-1/2 cup glutinous rice flour
3/4 cup water
3 cups coconut milk
1 cup coconut cream
canned coconut milk can also be used
1 cup water
1/2 cup uncooked tapioca pearls
1/2 cup jackfruit, sliced into strips
1/3 cup raw sugar

Directions

Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be cooked.
Bring coconut milk and water to a boil in a large pot over medium to high heat. Add sago and simmer covered over low heat for 20 minutes. Add bilo-bilo, jackfruit, and sugar. Simmer until sago and bilo-bilo are cooked through, about 20 minutes more. Stir occasionally to keep sago and bilo-bilo from sticking to the bottom of the pot. For a thinner stew add more water and adjust the sweetness by using more or less sugar.