Category : International Cuisine
Author : extremedzine
Hits : 3368
Date : 07/04/2003
250 g glutininous rice (sweet rice) flour 6 saba (or plantain), sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato), cubed 300 g white sugar 225 gabi (taro root), cubed 1 can coconut cream other ingredients (e.g. root crops) may be used
Combine rice flour with 250 ml water and form into small balls. Place the coconut mil in a casserole and bring to a boil, then add the sago, sweet potato, taro and other root crops you may have. Cook for 5 minutes, then add the banana, jackfruit and rice balls. Continue to cook over moderate heat until all the rice balls float to the surface. Stir in sugar and coconut crea, then transfer to a serving bowl.
Broccoli is available year-round from California, and available from Washington from June through October.
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