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Rice Balls with Coconut Milk (Ginataang Bilo-Bilo)
1 cup glutinous rice flour (malagkit, sold in Oriental stores)
1/3 cup water
3 cups coconut milk (sold in Oriental stores), thinned with 1/2 cup water
1 cup granulated sugar
2 cups large pearl tapioca
1 1/2 cups coconut cream (sold in Oriental stores)
Blend rice flour and water into a dough. Shape into balls 1/4-inch in diameter.
In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add the rice balls. When the rice balls are soft but firm, add coconut cream and boil for 5 more minutes.
Serve hot.
