1/2 cup mongo, boiled and mashed
1/2 cup white sugar
2 cup ground pure malagkit rice soaked in water
refined white sugar
Sauce
3 cup coconut milk
3 /4 - 1 cup white sugar divided
1-1/2 tbsp. cornstarch
1 cup coconut cream
Banana leaves
How to cook Baked Bilo-Bilo in Coconut Sauce
Combine mongo and sugar. Cook with constant stirring until thick.
Set aside.
Place ground malagkit in a cheese cloth and squeeze out water.
Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon
of the mixture into balls.
Fill the center with sweetened mongo. Do the same with the rest
of the mixture. Grease a square pan and line with banana leaves.
Arrange the balls
on the pan. Set aside.
Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over
moderate heat for 10 minutes while continuously stirring.
Pour into balls in the pan. Cover with banana leaves. Bake at 350
deg F for 1 1/2 hours or until cooked.
Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining
sugar.
Cook over low heat for 3 minutes. Pour over the malagkit balls
to thicken the sauce. Bake for 5-10 more minutes.
