|1||pack glutinous rice flour|
|½||cup water (for the dough) and more if necessary|
|1||cup water to be mixed with the coconut milk|
|2||cans coconut milk|
|1||cup tapioca pearls|
|1||can jackfruit (langka), cut into strips|
1. Mix glutinous rice flour and water into dough. Add more water if needed. Shape into balls depending on what size you want your bilo bilo to be. I prefer a size of an olive. These will expand as they get cooked. I use only half of what was made and freeze the rest of the dough for future use.* (I'D LIKE TO MAKE THEM ALL AT ONCE TO SAVE SOME TIME FOR NEXT BILO BILO) 2. In a large pot, bring 1 can coconut milk, 1 cup water, 2 cups sugar, and tapioca pearls to a boil. Tapioca pearls are cooked when they turn transparent in color, and rice balls.are soft and chewy. 3. Add remaining coconut milk and jackfruit when tapioca pearls and rice balls are cooked. At this point taste and adjust the sugar. Boil for 5 more minutes. 4. Serve hot. How to freeze the dough balls. Arrange them on a sheet pan like you would a cookie dough and put in the freezer uncovered for few minutes or until it hardens. Then transfer in a freezer bag. Freeze for future use.