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Bettina Carlos' take on a comforting Filipino dessert.



INGREDIENTS:
250 g glutinous rice (sweet rice) flour
6 saba, sliced
5 cups thin coconut milk or water
250 g ripe langka (canned will do)
6 pandan leaves (optional) or (anise seeds)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar or muscovado sugar
225 g gabi (taro root), cubed
225 g ube (purple yam), cubed
2 cups coconut cream

 
PROCEDURE:
Combine rice flour with 250 ml water and form into small balls.

Place the coconut milk in a casserole and bring to a boil. 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 cream. Then transfer to a serving bowl.