This Pinoy Meryenda is made from sticky, sweet potato, fruit variety, and Ube.

Ingredients:

• 1 cup glutinous rice flour

• 1 tablespoon rice flour

• 1/2 cup water, warm water, add 1 teaspoon water

• 4 cups fresh coconut milk (coconut milk)

• 1 cup sugar

• 1 cup ripe jackfruit (rare), uncovered

• 3 cups sweet potatoes (sweet potato), sliced ​​into small squares

• 1 cup taro root (evening), sliced ​​into small squares

• 1/2 cup purple, sliced ​​into small squares

• 1 1/4 cup banana (saba variety),, sliced

• 2 cups cooked tapioca pearls (sago)

• 1 cup coconut cream, (brother coconut)

Procedure:

• Make sticky meatballs: Combine glutinous rice flour and rice flour. Add warm water and knead it. Take ½ tbsp of the dough and make a ball. Put on the plate. Repeat until the masses are gone. Cover with plastic wrap and set aside.

• Boil 3 cups of water, coconut milk, sugar, and jackfruit in medium heat. Reduce heat and boil for ten minutes.

• Add the sweet potatoes, night, butter, and raisins. Boil until softened. Add the dough ball made and sago. Boil for five to eight minutes.

• Add the coconut milk and boil for another five minutes. Serve while hot.

Hope you like this kind of Dessert