Filipino Bilo Bilo | Good Times With Jen

This warm and comforting coconut, tapioca, and jackfruit dessert is pretty baller.
Ingredients—
For the bilo-bilo:
1 cup sweet rice flour
¼ cup water
For the rest:
2 cans coconut milk
2 cups water
1 cup canned jackfruit, strained and sliced
1 cup cooked small tapioca pearls (or sago)
Sugar to taste
Pinch of salt
Steps—
To make the bilo bilo: in a bowl, gradually add water to sweet rice flour while mixing. Once a non-sticky dough ball forms, pinch off some of the mixture to create small balls, by rolling them in between your hands. Arrange bilo bilo on a single layer and set aside.
In a pot, add water, coconut milk, and sugar and bring to a boil. Slowly add the bilo-bilo and stir immediately to prevent sticking. Reduce heat to a simmer and add jackfruit. Stir occasionally.
Once the bilo bilo have floated to the top and are fully cooked, add cooked tapioca pearls and stir well. Stir in a pinch of salt. Serve while warm.
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