250g sweet potato, chopped into cubes
250g sweet plantains (Saba bananas), cut into one-inch
250g jackfruit, ripe
380g glutinous rice flour
250g white sugar
800ml coconut milk
| 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.
Pour it into a serving plate and serve hot.