Step 1

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.

Step 2

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.

Step 3

In a large pot over medium heat, combine coconut milk and the remaining 2 cups water. Bring to a simmer.

Step 4

Add camote and cook for about 3 to 5 minutes or until almost tender.

Step 5

Add bananas, sago, and jackfruit and cook for about 3 to 5 minutes.

Step 6

Add glutinous rice balls and cook for about 3 to 5 minutes or until they start to float on top.

Step 7

Add sugar and stir until dissolved.

Step 8

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.