Bilo-bilo soup

Directions

1. Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be cooked.
2. Bring coconut milk and water to a boil in a large pot over medium to high heat. Add sago and simmer covered over low heat for 20 minutes. Add bilo-bilo, jackfruit, and sugar. Simmer until sago and bilo-bilo are cooked through, about 20 minutes more. Stir occasionally to keep sago and bilo-bilo from sticking to the bottom of the pot. For a thinner stew add more water and adjust the sweetness by using more or less sugar.