It's getting colder and colder each day as winter months arrived here in the east coast .
I was craving for this semi sweet sticky soup that is common in Philippines as MERIENDA in the afternoon , so I decided to cook this so called merienda which Filipinos call GINATAANG BILO BILO or we call here in the states as MICHIKO COCONUT SOUP
INGREDIENTS FOR MAKING BILO -BILO
FOR MAKING THE GLUTINOUS BALLS
1 cup glutinous rice flour
1/2 cup water
1. Combine glutinous rice flour and water.
2. Mix the mixture thoroughly. A soft yet sticky mixture should be formed.
3. Scoop about 1 1/2 to 2 teaspoons of the mixture and roll it into a ball shaped figure using your hands. Tip: Try to wet your hands a little to prevent the mixture from sticking.
4. Place the mixture in a plate or any flat container and do the same steps until all the mixture is used up.
FOR SWEET BASE SOUP PART
1. In a large pot, bring coconut milk, sugar, sweet potato, jack fruit and tapioca to a boil. When tapioca turns transparent in color, add the rice balls and saba banana.
2. Add remaining pure coconut milk when the rice balls are soft and firm. Boil for 5 more minutes.
4. Serve hot.
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| GLUTINOUS RICE POWDER |
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| KNEADING THE GLUTINOUS RICE INTO A BIG BALL |
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| KNEADED TO BE CUT INTO SMALLER BALLS |
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| THE MINI BILO BILOS |
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| MINI TAPIOCA BALLS BEING BOILED |
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| BOILED BANANA CUT INTO CUBES |
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| LANGKA STRIPS |
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| SWEET POTATO CUT INTO CUBES |
Mom and aunts were happy eating this special Merienda I made for the family this weekend , who couldn't resist we miss this merienda dish and literally the last time I ate one from Manila is way back in 1998.
