GINATAANG BILO- BILO form

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GINATAANG BILO- BILO form

constituents
Bilo- Bilo
3 mugs tenacious rice flour
1 mug water
1 tablespoon ube excerpt, voluntary

Sweet Coconut Soup
6 mugs water
1 ½ mugs kakang gata or coconut cream( first birth of grated coconut meat)
3 mugs gata or coconut milk( alternate birth of the grated coconut meat)
1 mug grandiloquent sweet potato( sliced into cells)
1 mug unheroic sweet potato( sliced into cells)
1 mug ripe jackfruit strips( langka)
4 pieces saba banana, sliced
mug granulated sugar
mug green big tapioca plums
mug small tapioca plums
mug youthful coconut strips( voluntary)
1 tsp. anise seeds
1 tsp ube excerpt food color

For the haze to cake
mug tenacious rice flour dissolve with 1/4 mug water
1 tbsp. ube seasoned food color

PROCEDURE

  1. Mix tenacious rice flour with water to make a dough. Add water gradationally and as demanded. Knead until smooth. Form into balls( half of the dough) and set away. Another half, add 1 tsp. ube seasoned food color, knead until well combined also form into balls and set away.
  2. In a large pot, mix together water and coconut milk( gata), also bring to boil.
  3. Add grandiloquent and unheroic sweet potato, poach for 3 twinkles.
  4. Add jackfruit( langka), saba banana and sugar( stir to dissolve sugar). Let it poach for 3 twinkles also pour coconut cream( kakang gata). also add tenacious rice balls, tapioca plums, youthful coconut strips( voluntary) and anise seeds.
  5. For the haze to cake, dissolve 1/4 mug glutinous flour with 1/4 mug water also add a tsp. of ube seasoned food color. Stir to combine also cover the pot and poach until the tenacious rice balls float. also turn off heat.
    Enjoy 😉

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