Description
A delightful dessert combining chewy coconut rice balls and creamy coconut milk, enriched with sweet potato and jackfruit.
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 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.
- Bring 1 1/2 cups of water to a boil in a pot.
- Add the soaked tapioca pearls and cook until they become translucent, about 15-20 minutes, stirring occasionally.
- Transfer the cooked tapioca pearls to a bowl and set aside.
- Blend the glutinous rice flour with ube powder and ube extract in a separate bowl.
- Gradually add 1/2 cup water to form a pliable dough.
- Add the coconut milk, sugar, and sweet potato slices to the same pot.
- Cook on low heat until the sweet potatoes are 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 to the pot.
- Stir gently to combine everything.
- Let it simmer for another 10 minutes, allowing the ingredients to meld together.
Notes
For best results, use fresh or high-quality canned coconut milk. Adjust the sweetness according to your preference.