Ginataang Bilo bilo with Langka
Servings: 6 people
- 20 pieces glutinous rice balls (Bilo-bilo)
- 20 oz jackfruit ripe, sliced
- 2 cups water
- 2 cups coconut cream
- 3/4 cup granulated white sugar
- 1 1/2 cups tapioca pearls cooked
Pour the water in a cooking pot. Bring to a boil.
Add the coconut cream. Stir and cook until the mixture starts to boil again.
Gradually stir-in the sugar.
Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.
Put-in the sago. Cook for 3 to 5 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!
Serving: 6g | Calories: 599kcal | Carbohydrates: 89g | Protein: 5g | Fat: 28g | Saturated Fat: 25g | Sodium: 10mg | Potassium: 683mg | Fiber: 4g | Sugar: 44g | Vitamin A: 104IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 3mg