INGREDIENTS
- 4 cups coconut milk
- 2 cups water
- ½ cup glutinous rice
- 4 to 5 pieces gabi (taro), peeled and cut into 1-inch cubes
- 4 to 5 pieces purple yam, peeled and cut into 1-inch cubes
- 2 medium kamote, peeled and cut into 1-inch cubes
- 2 saba bananas, peeled and cubed
- 1 cup cooked sago
- 1 cup ripe jackfruit (langka), shredded
- 1 cup coconut cream
- ½ cup brown sugar
INSTRUCTIONS
- In a pot over medium heat, combine coconut milk and water. Bring to a simmer (DO NOT BOIL as milk will curdle).
- Add glutinous rice and cook, stirring occasionally, for about 8 to 10 minutes. Add gabi, purple yams and kamote. Cook, stirring occasionally, for about 15 to 20 minutes or until tender.
- Add bananas, sago and jackfruit. Add coconut cream and stir to combine. Add brown sugar and continue to cook, stirring occasionally, for about 8 to 10 miinutes. Serve hot or cold.
Notes: If you are using bottled jackfruit and sago packed in syrup, add their syrup to the binignit for extra flavor but decrease amount of sugar to taste.’
Credits to: kawalingpinoy.com
