Buko Pandan Bilo Bilo sa Pulot

Ingredients

• 1 1/2 cup glutinous rice flour
• 1/2 cup water (adjust as needed)
• 1 tsp pandan essence
• a few drops green food colouring (optional)
• 1 cup coconut milk
• 1/2 cup palm sugar or muscovado sugar
• Pinch of salt
• 3 cups coconut milk
• 1 cup water
• 1 1/2 cup young coconut meat, cut into triangles
• Pandan bilo-bilo
• 1/4 cup pili nuts, lightly toasted
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   In a bowl, combine glutinous rice flour, pandan essence, and water. Mix until a soft dough forms. Add green food colouring if desired. Roll into small balls and set aside.

2. 2

   Prepare the pulot by combining coconut milk, palm sugar, and salt in a saucepan. Simmer over low heat for 10 to 12 minutes, stirring frequently until thick, glossy, and caramel-like. Set aside.

3. 3

   In a pot, combine the coconut milk and water. Bring to a gentle simmer over medium-low heat.

4. 4

   Add the pandan bilo-bilo and cook for 8 to 10 minutes, or until they float and become chewy.

5. 5

   Stir in the young coconut meat and simmer for another 3 to 5 minutes.

6. 6

   Pour in the prepared pulot and stir until fully incorporated and the mixture becomes fragrant and glossy.

7. 7

   Remove from heat and transfer to serving bowls.

8. 8

   Garnish with toasted pili nuts and toasted sesame seeds before serving.

9. 9

   Serve warm and enjoy.