Ginataang Bilo-bilo (Tiog-tiog - Aklanon)

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• 1 cup glutinous rice flour (malagkit, sold in Asian stores - also known as sweet rice)
• 1/3 cup water
• 3 cups coconut milk, thinned with 1/2 cup water
• 1 cup sugar
• 2 cups large tapioca pearls (optional)
• 1 1/2 cups coconut cream

Blend flour and water into a dough. Shape into balls 1/4 inch diameter.

In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add rice balls. When the rice balls are soft but firm and start to float, add coconut cream and boil for another 5 minutes or so. Serve hot.

Recipe from Reynaldo Alejandro's The Philippine Cookbook available at The Filipino Bookstore on the Internet. Order your copy now!

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