INGREDIENTS:
2 cups fresh langka,
jack fruit meat, cut to pieces
2 large size kamote, sweet potato, cut into cubes
6 saba bananas, cut crosswise into pieces
6 medium size Gabi, taro root, cut into cubes
250 grams ube, yam, cut into cubes
1 1/2 cup sago, tapioca balls, boiled
1 bowl bilo-bilo from 2 cups galapong, rice flour balls
4 cups thick coconut milk
2 cups sugar
2 large size kamote, sweet potato, cut into cubes
6 saba bananas, cut crosswise into pieces
6 medium size Gabi, taro root, cut into cubes
250 grams ube, yam, cut into cubes
1 1/2 cup sago, tapioca balls, boiled
1 bowl bilo-bilo from 2 cups galapong, rice flour balls
4 cups thick coconut milk
2 cups sugar
PROCEDURES:
In a big sauce pan
boil about 4-6 cups of water, add yam and taro root. Simmer for 10-15 minutes,
stirring occasionally. Add sweet potato and banana; simmer for another 5-10
minutes. Add in jackfruit and simmer for another 5-10 minutes, stirring
occasionally. Now stir in the sugar until is it dissolve. Pour in the coconut
milk; add the rice balls and tapioca balls. Cook over low heat, for another
5-10 minutes or until everything is tender but not mushy, stirring
occasionally. Serve warm or cold.
