INGREDIENTS:
- 1 cup plus 2 Tbs. Mochiko sweet rice flour
- 2/3 cup water
- 1/2 cup sugar
- 6 cups water
stew:
- 4-15 oz. cans coconut milk
- 1/2 cup sugar
- 4 ripe burro bananas (saba), peeled and cut into cubes
- 2 cups sweet potato (kamote) or yam, peeled and cut into cubes
- 2 cups purple yam (ube), peeled and cut into cubes
- 2 cups jackfruit (langka), cut into strips (reserve the syrup)
- 1/2 cup tapioca pearls (sago), soaked in water for 30 minutes
- To make the dough balls: In a small mixing bowl, combine sweet rice flour with the 2/3 cup water. Mix together to form a dough. Roll the dough in to marble-sized balls. Place the dough balls in a plate and cover with a damp tea towel or paper towel. Pour 6 cups of water and 1/2 cup sugar in to a saucepan. Bring to a simmer to dissolve the sugar. Then, carefully drop in the dough balls. When they float to the top, scoop them out and place in a bowl.
- To make the stew:In a large pot, combine coconut milk, water, reserved syrup from the jackfruit and 1/2 cup sugar. Bring to a boil and then lower heat to a simmer. Add the sweet potatoes and purple yam. Cook till tender. Add the burro bananas and tapioca pearls.Cook till the bananas are tender and the tapioca pearls are translucent. Add the jackfruit and rice balls last. Cook till the jackfruit is soft.
Source: Art Of Dessert
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