Making Flavorful Binignit (Ginataang Bilo-Bilo/Halo-Halo)

Making Flavorful Binignit
Also known as Ginataang Bilo-Bilo or Ginataang Halo-Halo
3 cups glutinous flour
2 tbsp ube flavor
1 cup cooked tapioca pearls
2 cans coconut milk
2 kamote (diced)
1 cup langka (sliced)
2 cups sweetened saba (diced)
3/4 cup white sugar
1. Pre-cook the tapioca pearls according to instructions. You may soak it in water while preparing other ingredients to keep them from sticking together.
2. For the bilo-bilo balls, gradually add water (up to 1 and 1/4 cup) into the glutinous flour, mixing continously until it forms a smooth but firm dough.
3. Take half of the dough mixture and add the ube flavor. Knead well until the color becomes uniform and to the desired color. Add more ube flavor as needed, or additional glutinous flour if the dough gets too wet from the coloring.
4. Form both dough into tiny balls. Set aside.
5. In a deep pot, add 2 cups of hot water over high heat. Before the water boils, add the balls quickly one by one, and stir lightly to keep them separate. It will take a while for the water to boil as you add more ingredients.
6. Add 1 can coconut milk and the kamote. When the kamote is half-cooked (roughly 10 minutes), add the saba and langka. Continue to simmer about 5 minutes.
7. Add the cooked tapioca, another can of coconut milk, and 3/4 cup sugar, then mix well. Simmer over low heat about 10 minutes to fully cook all ingredients. Add more sugar as needed.
Note: Muscovado sugar is healthier, but it will give the dish a brown color instead of a light purple.
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