Ginataang Bilo-bilo with Toasted Pinipig

4 – 6 pcs. Banana (Saba)
2 pcs. Sweet Potato (Kamote)
1 1/2 cups Glutinous Flour
1/2 cup Rice Flour
3/4 – 1 cup Water
1 cup Langka Strips
1 cup small Sago, cooked
3 cups Coconut Cream (kakang gata)
2 cups Coconut Milk (2nd wash)
1 1/2 cups Sugar
Toasted Pinipig for toppings
1 tbsp. Ube Flavouring (optional)
  1. Cut the banana and sweet potato into cubes.
  2. Combine glutinous flour and rice flour in a bowl mix it well. Add water and ube flavouring (optional). Continue mixing till it forms a dough. Scoop about 1/2 tbsp. of dough and form it into a ball by rolling it in-between your palms. Set aside the balls when finished.
  3. Transfer the coconut cream and coconut milk in a pot. Add sweet potato and simmer till half cooked. Add banana and langka strips. Add sugar to taste. Continue cooking till the banana and kamote are soft but not soggy.
  4. Add cooked mini sago and glutinous rice balls. Continue cooking till the balls floats.
  5. Transfer in a bowl and sprinkle toasted pinipig on top before serving. Enjoy while it’s hot!