trice altreano

GINATAANG BILO-BILO RECIPE INGREDIENTS: Bilo-Bilo: 3 cups glutinous rice flour 1 cup water 1 teaspoon ube extract , optional Sweet Coconut Soup: 6 cups water 1 ½ cups kakang gata or coconut cream (first extraction of grated coconut meat) 3 cups gata or coconut milk (second extraction of the grated coconut meat) 1 cup purple sweet potato(sliced into cubes) 1 cup yellow sweet potato(sliced into cubes) 1 cup ripe jackfruit strips (langka) 4 pieces saba banana, sliced 1 cup granulated sugar 3/4 cup green big tapioca pearls 1/2 cup small tapioca pearls 3/4 cup young coconut strips(optional) 1 tsp. anise seeds 1 tsp ube extract food color For the soup to thicken: 1/4 cup glutinous rice flour dissolve with 1/4 cup water 1 tbsp. ube flavored food color PROCEDURE: 1. Mix glutinous rice flour with water to make a dough. Add water gradually and as needed. Knead until smooth. Form into balls (half of the dough) and set aside. Another half, add 1 tsp. ube flavored food color, knead until well combined then form into balls and set aside. 2. In a large pot, mix together water and coconut milk (gata), then bring to boil. 3. Add purple and yellow sweet potato, simmer for 3 minutes. 4. Add jackfruit (langka), saba banana and sugar (stir to dissolve sugar). Let it simmer for 3 minutes then pour coconut cream (kakang gata). Then add glutinous rice balls, tapioca pearls, young coconut strips (optional) and anise seeds. 5. For the soup to thicken, dissolve 1/4 cup glutinous flour with 1/4 cup water then add a tsp. of ube flavored food color. Stir to combine then cover the pot and simmer until the glutinous rice balls float. Then turn off heat. Enjoy 😉