To be honest, I don’t know how to call this dish. It’s somewhat like a buchi or mochi with jackfruit and purple yam filling but cooked like Ginataang Ube-Langka Mochi or ginataang bilo-bilo way.
I’ve been interested in cooking mochi and even watched different videos on Youtube for some tutorials. However, out of nowhere, it just cross my mind to combine a mochi recipe and a ginataang bilo-bilo recipe to make Ginataang Ube-Langka Mochi. I love ginataang bilo-bilo because of its sweetness and jackfruit flavor and the sticky, soft and chewy rice dumplings. Filled these dumplings with purple yam jam (halayang ube), I think, will make it more enjoyable the Ginataang Ube-Langka Mochi way.
Don’t scrimp on jackfruit, it will make the dish more flavorful. (I love the flavor of jackfruit so much and I love ripe jackfruit fresh, the way it is. I’m confessing, I ate a piece, okey two pieces of this ingredient in this recipe.)
Rice Dumpling (Bilo-bilo)
500 grams Glutinous Rice Flour
2 cups Water
Coconut Milk Stew
1 cup Ripe Jackfruit
4 cups Water
1 1/2 cups Thick Coconut Milk (kakang gata)
250 grams White Sugar
3 twigs Pandan Leaves, cut into three parts
2 Tablespoon Cassava Starch
1/4 cup Water
3/4 cup Purple Yam Jam (Halayang Ube)
1/2 cup Jackfruit, chopped
Rice Dumpling (Bilo-bilo)
1. Create a well on the center of the glutinous rice flour. Slowly add water, about 1/2 cup at a time, and use a fork to mix the water and the glutinous rice flour.
3. Mix the Purple Yam Jam and Jackfruit. This will serve as your filling.
5. Continue with the rest of the dough. (I was able to make 16 pieces of rice dumplings.)
6. In a pot, add jackfruit, water, coconut milk, sugar, salt and pandan leaves. Bring to a boil and simmer for 10 minutes.
7. Add the sticky rice dumplings and simmer for another 20 minutes. mix cassava flour into the water and add the mixture into the stew, this serves as thickener.
HOW DOES IT TASTE?
This Ginataang Ube-Langka Mochi is softy, sticky and chewy. You could actually feel the rice dumpling sticks on your spoon as you try to cut it. upon spooning the rice dumpling into your mouth, you could feel this soft, like melt-in-your-mouth texture but it’s actually sticky and chewy. The filling, I could actually taste the jackfruit bits but he purple yam jam is a letdown. I could not even taste a hint of its flavor in it. Maybe next time I’ll make my own purple yam jam or maybe, I can use red bean paste. I bet the red bean paste will add more flavor that the purple yam jam. The stew, as expected and the way I like it, has that jackfruity flavor with a subtle hint of the pandan flavor. It has the right sweetness that even elderly ones can tolerate (my mom did).