Sago pearls

Mini or regular-sized sago will work well in this recipe. You can use bottled sago in syrup you can buy from the store or make your own from dry pearls.

Check out my tips on how to cook sago. It takes a few steps but the pearls turn out super chewy and fun to eat!

Making bilo-bilo

• Combine glutinous rice flour and water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add more water.
• Cover the dough balls with a moist towel until ready to use to keep them from drying out.
  

  How to serve and store

  • Ginataang bilo-bilo is a delicious and filling dessert or midday snack.  Enjoy it hot, warm, or cold with a generous drizzle of coconut cream (kakang gata) on top.
  • Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days. Although it can be frozen, I find freezing and thawing change the consistency and creaminess.
    

    Instructions

    • • In a pot over medium heat, bring about 6 cups water to a boil. Add sago pearls and cook, stirring occasionally, for about 15 to 20 minutes or until soft and translucent. Rinse and drain well.
      • In a small bowl, combine glutinous rice flour and 1/2 cup water into a pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water.
      • Scoop about a teaspoon of dough and using the palms of hands, form about 1 into smooth balls. Cover prepared balls with cloth until ready to use.

    • In a pot over medium heat, combine coconut milk and sugar. Bring to a simmer, stirring occasionally, until sugar is dissolved. Continue to cook until slightly reduced.
    • Add glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to top.
    • Add coconut cream and stir to combine. Continue to cook until slightly thickened.
    • Add sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through.
    • Ladle in bowls and top with additional coconut cream, if desired.