Makes  8 to 10 servings
Preparation and cooking time: 1 1/2 hours


2 cans coconut cream (400ml)
1 can coconut milk (400ml)
¾ cup kamote, sliced
1 cup saba, sliced
½ cup langka (sweetened in bottled)
½ cup ube halaya
2 ½ cups glutinous rice flour
1 cup panutsa


1. In a pan over medium heat, place coconut cream and coconut milk and bring to a light simmer. Add kamote slices and boil until extremely tender. Take kamote out and set aside. Repeat for saba and langka.
2. Set aside half of the coconut cream-milk mixture.
3. For the other half of the coconut cream-milk mixture, add panutsa and a bit of latik and bring to a boil. Simmer and reduce into a thick caramel-like sauce. Set aside.
4. Mash the kamote, saba, and langka into a fine paste.
5. Divide flour into 4 bowls. Add about 1/3 cup water in each. Mash kamote in the first, mash saba in the second, and mash langka in the third. Add ube halaya into the fourth. Mix until each turn into a smooth dough.
6. Form small balls the size of ping pong balls out of each dough.
7. Bring a pot of water to a boil and add your dough balls. Let them cook for 1 to 2 minutes until they rise to the surface, then remove and cool them in an ice water bath for 5 minutes. Remove and dry. Skewer the different color balls onto sticks.
8. Serve with the two different coconut cream-milk mixes and latik.

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