Ginataang bilo bilo is a sweet coconut based dessert soup with tapioca, chewy rice balls, and a variety of fruits and tubers.
Yield: serves 8-10
In a large bowl, whisk together rice flour and ube powder. Add ube extract and water. Use a sturdy spatula or wooden spoon to mix ingredients together until a dough forms. Use your hands to knead the dough smooth.
Use a 1/2-tablespoon to portion out dough. Roll into 24 balls. Cover with plastic wrap and set aside while you prepare coconut soup.
To cook tapioca pearls: Bring to a boil about 3 cups of water. Add dried tapioca pearls and let boil for 5-7 minutes. At this point the pearls will start to float to the top. Remove from heat and cover pot. Allow to sit in hot water for another 5-7 minutes until tapioca pearls are translucent. Drain and set aside.
In a large pot, mix together water, coconut milk, and sugar. Stir contents together and bring to boil until sugar has dissolved.
Reduce heat to a simmer. Add sweet potato and bilo-bilo. Let simmer for 5-8 minutes until sweet potato is tender. Add in saba banana, jackfruit, and cooked tapioca pearls. Stir to combine and let simmer for another 3-5 minutes until saba banana is tender.
Remove from heat and serve warm. Coconut soup will thicken as it cools.
Jackfruit: use fresh or canned jackfruit. If using canned jackfruit, drain syrup. Slice jackfruit flesh into strips.