6 pandan leaves (optional) (1 tsp vanilla will substitute)
200 g cooked sago pearls
225 g camote (sweet potato), cubed
300 g white sugar
225 gabi (taro root), cubed
1 can coconut cream
other ingredients (e.g. root crops) may be used
Combine rice flour with 250 ml water and form into small balls.
Place the coconut mil in a casserole and bring to a boil, then 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 crea, then transfer to a serving bowl.
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Recipe modified from Glenda Rosales-Barretto's Flavors of the Philippines soon
to be available at Made in the Philippines in
Chicago.
