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In a small bowl, combine glutinous rice flour and 1/2 cup of the water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add a little bit more water.
Using the palms of your hands, form dough into smooth balls the size of marbles. Arrange shaped dough balls in a single layer on a baking sheet or shallow plate and cover with a cloth until ready to use.
In a large pot over medium heat, combine coconut milk and the remaining 2 cups water. Bring to a simmer.
Add camote and cook for about 3 to 5 minutes or until almost tender.
Add bananas, sago, and jackfruit and cook for about 3 to 5 minutes.
Add glutinous rice balls and cook for about 3 to 5 minutes or until they start to float on top.
Add sugar and stir until dissolved.
Add coconut cream and continue to cook for until bananas and camote are tender but not falling apart and the ginataan thickens to desired consistency. Serve hot or cold.