Mom and I spent the hours before the Super Bowl making one of my favorite treats — what Capampangans call sampelut, or ginataang halo-halo in Tagalog. Honestly, the Tagalog name gives you a better idea of what this yummy dessert/snack is. How can you not love this? Chunks of purple yam, thick slivers of jackfruit, cubes of plantain banana, lots and lots of tapioca pearls (big and small) and rice balls (bilo-bilo) all cooked in sweetened coconut milk. Heaven in a bowl!
1 cup purple yam, cubed
1 cup taro root (gabi), cubed
1 cup plantain banana, cubed
1 cup jackfruit, sliced
2-3 cups cooked small tapioca pearls (cooked according to directions on package)
2 cups cooked big tapioca pearls (also cooked according to directions on package)
50 rice balls (bilo-bilo; 1 cup of rice flour and 1/2 cup of water; mix and roll into small balls)
3 cans of coconut milk
1 can of coconut cream
sugar to taste (start with a 1/2 cup)
Put coconut milk in a large pot and boil. Add the rice balls. You’ll know they’re cooked when they begin floating. Add the taro root and purple yam. Wait until coconut milk boils again (about 8 minutes). Add the banana and jackfruit and let simmer for 5 minutes. Add the tapioca pearls (big and small) when the coconut milk boils again. Simmer for another 10 minutes. Serve hot.