Dairy-Free Egg-Free Ginataang Bilo-Bilo

Ingredients

• 1 cup Glutinous Rice Flour
• 1/2 cup Water
• 4 cups Coconut Milk
• 1 cup Taro
• 1 cup Sweet Potato
• 1/4 cup Sago Pearls
• 1/2 cup Sugar
• 1 teaspoon Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup of glutinous rice flour with the 1/2 cup of water. Mix with your hands until a soft, pliable dough forms. Divide the dough into small pieces and roll each piece between your palms to create small balls, about 1.27 cm in diameter. These are your bilo-bilo.
2. 2Pour the 4 cups of coconut milk into a large, heavy-bottomed pot. Place the pot over medium heat and bring the coconut milk to a gentle simmer, around 82°C. Do not let it boil vigorously.
3. 3Add the 1 cup of taro and the 1 cup of sweet potato to the simmering coconut milk. Cook uncovered for 15 to 20 minutes, or until the taro and sweet potato are tender when pierced with a fork. Stir occasionally to prevent sticking.
4. 4Stir in the 1/4 cup of sago pearls. Continue to cook for another 5 minutes, stirring gently, until the sago pearls become translucent and slightly chewy.
5. 5Carefully add the prepared bilo-bilo to the pot. Cook for 5 to 7 minutes, stirring very gently. The bilo-bilo are done when they float to the surface of the liquid.
6. 6Stir in the 1/2 cup of sugar and the 1 teaspoon of vanilla extract until the sugar is dissolved. Taste and add a little more sugar if you prefer it sweeter.
7. 7Serve the Ginataang Bilo-Bilo warm.

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