Description
A warm and comforting dessert made with chewy rice balls, coconut milk, sweet potatoes, and saba bananas, evoking nostalgic memories of family gatherings.
Ingredients
- 1 cup glutinous rice flour
- 2 tablespoons ube powder (optional)
- 1 teaspoon ube extract (optional)
- 1/2 cup water
- 3/4 cup dried small tapioca pearls
- 1 1/2 cups water (for cooking the tapioca)
- 2 (14.5 oz) cans full-fat coconut milk, well shaken and unsweetened
- 1/2 cup granulated sugar
- 9 oz (about 2 cups) sweet potato, peeled and sliced into 1/2-inch pieces
- 9 oz saba banana (about 5 pieces), sliced
- 1 cup jackfruit, sliced into strips
Instructions
- Soak the tapioca pearls in 1/2 cup of water for 30 minutes.
- In a pot, bring 1 1/2 cups of water to a boil. Add the soaked tapioca pearls and cook until they become translucent, about 15-20 minutes, stirring occasionally.
- Once cooked, transfer the tapioca pearls to a bowl and set aside.
- In a separate bowl, blend the glutinous rice flour with ube powder and ube extract, if using. Gradually add 1/2 cup water to form a pliable dough.
- In the same pot, add the coconut milk, sugar, and sweet potato slices. Cook on low heat until the sweet potatoes become tender.
- Form small balls from the dough and gently drop them into the pot. Allow them to simmer until they float to the surface.
- Add the cooked tapioca pearls, sliced saba bananas, and jackfruit. Stir gently to combine everything.
- Let it simmer for another 10 minutes, allowing the ingredients to meld together and absorb the coconut flavor.
Notes
Ensure the tapioca pearls are soaked adequately and adjust sweetness according to your preference.
