250 g glutininous rice (sweet rice) flour
6 saba (or plantain),sliced
1 can coconut milk
250 g ripe langka (jackfruit) (canned if fresh is not available)
6 pandan leaves (optional) or (1 tsp vanilla will substitute)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar
225 gabi (taro root),cubed
1 can coconut cream
other ingredients (e.g. root crops) may be added
Combine rice flour with 250 ml water and
form into small balls.
Place the coconut mil in a casserole and
bring to a boil, then add the sago, sweet
potato, taro and other root crops you may
have. Cook for 5 minutes, then add the
banana, jackfruit and rice balls. Continue to
cook over moderate heat until all the rice
balls float to the surface.
Stir in sugar and coconut crea, then transfer
to a serving bowl.
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