Linugaw
Ingredients
2 medium size purple yam (ube) - peeled and cut into 1-inch cubes
2 medium size sweet potatoes (preferably red/purple or morado) - peeled and cut into 1-inch cubes
1 large ripe plantain - peeled and cut into 1-inch cubes
3/4 lb cassava (I used frozen cassava, around 3-4 pieces) - cut and peeled into 1-inch cubes
3 cups cooked tapioca or sago pearls
1 cup glutinous/sticky white rice (pilit or malagkit)
1/2 cup glutinous rice flour
2 cans (2x400ml) coconut milk
1x340 g pack of frozen glutinous rice balls (bola bola or bilo bilo) - defrosted
2-3 cups brown sugar (or to taste)
4-6 cups water
1. In a huge pot, boil together the glutinous rice and 4-6 cups water. Adjust to low heat and cook until the rice is soft and crumbly. Stir constantly while scraping the bottom of the huge pot to make sure the rice doesn’t stick to the bottom.
2. Slowly add the ube, sweet potatoes, cassava, and plantain bananas. Let it boil before adding the rice balls. Keep stirring for 5-7 minutes. Add the tapioca pearls close to the end when the ube, sweet potatoes, plantain, and the rice balls are cooked.
3. Add coconut milk and sugar. Feel free to add more sugar if you want your linugaw to be sweeter. Stir constantly for another 2-3 minutes.
4. In a separate bowl, mix together the 1/2 cup glutinous rice flour and 1/2 cup water until dissolved. Add into the linugaw and stir for 2-3 minutes.
5. Serve warm or cold. Enjoy!
NOTE: You can add shredded coconut meat and shredded ripe jackfruit or langka where available.