Sampelut/Paralusdus (Ginatan Bilo-bilo)
*This is a large batch with at least 12 servings10 cups of water
2 med. sweet potatoes (white variety), cut in cubes
2 med. sweet potatoes (yellow or orange), cut in cubes
1 small Hawaiian taro or 6 to 8 Chinese taro, cut in cubes
6 - 10 saba bananas, cut clockwise, 1/2 inch
2 ½ white sugar
2 canned frozen coconut cream, available in Asian grocery market
2 canned coconut milk
yanka (jackfruit), 1/2 or 1 cup, cut julienne, anise seeds
1 Box of mochico (powdered sweet rice)1. Moisten powdered sweet rice with water until it resembles pastry dough, so that it can
be rolled in the palms of your hands into a small ball (bilog-bilog). This will make about
2 plates of bilo-bilo. (Keep bilo-bilo separately in a plate) Set aside. It can be made
a day ahead and kept in the refrigerator covered with wax paper.2. Using 8 qt. pot, boil the water, then turn the heat to low and cook the fruits (sw.potatoes,
bananas, taro, jackfruit) one batch of fruit at a time, keep an eye, that it does not get
overcook, and set aside.3. Add coconut cream, coconut milk, a pinch of anise seed, stirring, until it boils gently,
then add sugar and bilog- bilog. Keep stirring gently, when bilog-bilog rises on top, it’s done.
Add the cooked fruits, combine gently.Turn off heat and serve as merienda or mid-afternoon snack. This is also good served at room temperature.
Can be kept uncovered, outside of refrigerator, at a well ventilated, cool place until the next day.
Enjoy,
vm