April is Philippine Culinary Month

April is Philippine culinary month and I want to share one of my all time favourite Filipino desserts growing up.

This recipe is not too sweet and can be served either hot or cold. Personally, I love this dessert served hot. I made this on a Sunday cold day in my crockpot and thought it would be a tasty treat for my family and I after a nice walk outside or just at staying home relaxing.

Here’s how to prepare this lovely dish from my kitchen to yours.
I hope you enjoy it!

Ingredients:
2 cans of Coconut Milk
2 cups of water
1/3 cup of sugar
2 cups of Sweet Potato or Yam
2 cups of frozen prepared Bilo Bilo (These are the rice balls & can be purchased in variety of colours if you are short on time and can’t make them from scratch. You can buy them in white or purple ube from the Asian grocery store.)
1 cup of Jackfruit (purchase frozen from the Asian grocery store)
1/4 cup of shredded coconut (jar)

Directions:
In a 3 Quart Crockpot, add coconut milk, water, diced sweet potato or yam and sugar. Turn crockpot to high heat. Cook for 2 1/2 hours until potato is tender. Stir occasionally.

Add your frozen sticky rice balls and let it cook for another 35-45 min or until rice balls are fully cooked and tender to taste.(Should not be grainy in texture).

Once rice balls are cooked to tender, add your jackfruit and shredded coconut. Cook for another 5 minutes and taste to until jackfruit and coconut shreds are warm to your liking. Don’t overcook these two.

Serve in a small dessert dish and enjoy!