Ginataang Bilo Bilo (Sticky Rice Balls in Coconut milk)

Ginataang Bilo Bilo (Sticky Rice Balls in Coconut milk) -

INGREDIENTS:

1 cup cooked tapioca pearl (sago)
2 cans (13.5 oz) coconut milk
2 cups water
3 cups glutinous rice & 1 1/2 cups water (to make rice balls)
1 large sweet potato, cubed
3 large saba/plantain/cardaba banana, cubed
1 cup jackfruit, strips
1/2 cup jackfruit syrup
1 cup sugar

Thickener:
1/8 cup water & 1/8 cup glutinous rice (Note: depends on how thick you want your bilo-bilo).

DIRECTIONS:

Prepare the rice balls by combining glutinous rice and water until a dough is formed. Take about 1/2 tablespoon of the dough and shape it into a ball. Set aside.
In a large pot, combine 1 can of coconut milk and water. Stir occasionally until it boils.
Drop in the dough (rice balls).
When the dough starts to float, add the sweet potatoes and cook until half-cooked.
Add saba bananas and continue cooking for 4 minutes.
Add the jackfruit, 1 can of coconut milk, tapioca pearl, sugar and thickener.
Cook for 5 minutes until the sauce is slightly thick.
Serve warm or cold. Enjoy!
I prefer it cold.