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Categories:Viewed: 53 - Published at: a year ago
Ingredients
- 1 1/2 lbs sweet potatoes (buy a mix of yellow-flesh sweet potatoes and orange-flesh "yams")
- 1 saba banana, sliced bite-sized (buy at Asian market)
- 2 cups water
- 1/3 cup mochiko sweet rice flour
- 2 tablespoons water (or as needed)
- 14 ounces coconut milk (do not use Cream of Coconut) or 14 ounces light coconut milk (do not use Cream of Coconut)
- 1/2 cup sugar
Method
- Wash and peel sweet potatoes and cut into 1-1/2 inch pieces. Keep cut potatoes under water in a prep bowl while you are preparing so they don't discolor.
- Drain potatoes and transfer to a large saucepan. Add the sliced Saba. Pour in 2 cups water and bring to boil over medium-high heat. Cook until the potatoes are fork-tender.
- While potatoes and Saba are cooking, make the bilo bilo: In a small bowl, mix together the Mochiko flour and 2 tablespoons of water. Add more water as needed to make a dough that is not too sticky, not too dry. Roll into marble-size balls and set aside.
- When potatoes are done, lower the heat to medium and gently drop the balls in the simmering water. They are fully cooked when they float to the top.
- When the last ball floats, gently stir in the coconut milk and sugar to the mixture. Stir carefully so you don't break up the potatoes. Simmer for 5 minutes, then ladle into bowls and serve warm.
- Store leftovers in fridge; reheat before serving.
