Traditional filipino dessert/Farm-to-Home in Japan/persimmon&soybean/Typhoon Impact on Our Cebu Home

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose is more economical.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is budget-friendly.

jackfruit

🥗Healthier: mango

💰Cheaper: canned fruit

Mango provides a similar sweetness, while canned fruit is often less expensive.

tapioca pearls

🥗Healthier: sago

💰Cheaper: rice flour

Sago is a similar texture, while rice flour can be a cost-effective thickener.

Combine glutinous rice flour and water in a bowl until a smooth dough forms.

Divide the dough into small balls about the size of a marble.

Boil water in a large pot and add the tapioca pearls, cooking until they become translucent, about 15 minutes.

Remove the cooked tapioca pearls and rinse under cold water.

In a separate pot, heat coconut milk and sugar over medium heat until the sugar dissolves, about 3-5 minutes.

Add the sweet potato and cook until tender, about 10 minutes.

Stir in the jackfruit and banana, cooking for an additional 5 minutes.

Add the cooked tapioca pearls and rice balls to the coconut mixture, gently stirring to combine.

Simmer for another 5 minutes to allow flavors to meld.

Serve warm or chilled, garnished with additional coconut milk if desired.

Cooking Techniques

Spice Level: