Saturday, April 6, 2013

Purple Yam and Jackfruit Filled Sticky Rice Dumplings in Coconut Milk (Ginataang Ube-Langka Mochi)


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 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.  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.

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
pinch                                               Salt
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.

2.  Use your hand and gently knead the mixture until your form a dough.

3.  Mix the Purple Yam Jam and Jackfruit.  This will serve as your filling.

4.  Get about 2 to 3 tablespoon of the dough and flatten it.  (Keep the center thicker than the edges, we don't want to tear the dumpling when we close it.)  Enclose the filling into the dough and form into balls or cubes.  (You may also want to slightly flour your hand to avoid the dough from sticking to your hands.)

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.

The rice dumpling 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 its 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).


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