To make Bilo-Bilo Balls: mix 2 cups of glutinous rice flour and about 1 cup water and stir well to form a soft dough, adding some more water if the dough is too dry and hard. Pinch off little piece at a time and roll into balls between the palms of your hands, tossing them in rice flour to prevent the balls from sticking together. These balls resemble miniature marshmallows.
To make the Ginataan: In a pot bring about 8 cups of water to rolling boil then drop these rice balls into the boiling water. As you drop them they go all the way to the bottom of the pot, then after a couple of minutes they float. Continue to boil uncovered for about 5 minutes after they float.
Add in the prepared tubers, 1 cup of white sugar, the cooked sago and slices of langka or jack fruit. Cover and simmer until the tubers are tender. Adjust the sugar, adding more according to taste.
Dissolve some rice flour with water and gradually pour this mixture into the pot and at the same time stirring it vigorously to thicken the sauce. Simmer for about 10 minutes.
Add 1 can of coconut cream and continue to cook for about 5 minutes.
The reason I add in the coconut cream last is because when coconut milk or cream is cooked for a long time, oil will form and I don't want my ginataan to have coconut oil floating on it.
Kamote (Sweet potato), Gabi (taro), and purple sweet potato ( I don't know the name of this purple one)
Prepare tubers by peeling and slice them into cubes.
TAPIOCA PEARL or SAGO