Ingredients

• 1 1/2 cups sweet potatoes (kamote), diced
• 1 cup taro roots (gabi), diced
• 1 1/2 cups purple yam
• 1 1/4 cup plantains (saging na saba), diced
• 1 cup ripe jackfruit (langka), sliced
• 2 cups small tapioca pearls, cooked
• 12 to 20 pieces glutinous rice balls (bilo-bilo)
• 1 cup granulated white sugar
• 3 1/2 cups coconut milk
• 2 cups water

 

Instructions

1. Pour water in a large cooking pot and apply heat. Let boil.
2. Add 1 3/4 cups of coconut milk then wait until it re-boils.
3. Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
4. Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes.
5. Add the plantains then cook for an additional 2 minutes.
6. Put-in the jack fruit and cook for 2 minutes more.
7. Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
8. Turn off heat and transfer to a serving plate.
9. Serve either hot or cold.