• Combine 380 g glutinous rice flour and 240 ml water and mix until it forms a dough.
• Pat dry your hands and use your hands to roll the dough into tiny balls (in any sizes you prefer). 
• Set it aside on a floured bowl or plate. 

• In a pot, pour 200ml water and 400 ml coconut milk and bring it to a boil on medium heat.
• Once it starts boiling, add in sweet potatoes and cook for about 3 minutes stirring occasionally.
• Next, add white sugar, glutinous rice balls, sweet plantains, jackfruit and the rest of the coconut milk in (400ml).
• Allow it to simmer for 3 to 5 minutes, or until all fruits are tender and cooked.

|  Chef's TIps: Tapioca pearls can be added for a chewier Bilo-Bilo in each bite. 

Once the sticky rice balls float to the top of the surface, that means they’re ready.