Tapioca Pearls

1. In a pot over medium-high heat, boil 6 cups of water. Add tapioca pearls, stirring right away to prevent sticking.  
2. Reduce to medium flame and cook for 5 minutes, mixing regularly.
3. Turn off the heat, cover, and soak for 10 minutes.
4. Drain and rinse the tapioca pearls with running water until it is cooled.
5. Bring another 6 cups of water to a boil, then add in the partially cooked tapioca.
6. Bring to a boil again. Once boiling, turn off the heat, cover, and soak for 7 minutes. When it’s finished, it should be fully translucent.
7. Drain and rinse the fully cooked tapioca with cold running water until completely cooled. Set aside.

Bilo Bilo (Glutinous Rice Balls)

1. In a large bowl, mix together rice flour and water until a dough forms. Use your hands to knead the dough smooth.
2. If you are making Ube flavored ones: add half of the dough to another bowl, then mix in ube extract.
3. Divide into ½-tablespoon sized balls. Cover with plastic wrap and set aside.

Coconut Soup

1. In a medium to large pot, mix together water, coconut milk, and sugar. Stir contents together and bring to a boil until sugar has dissolved. 
2. Reduce heat to a simmer. Add sweet potato and bilo-bilo and simmer for 5-8 minutes or until sweet potato is tender. 
3. Add in banana, jackfruit, and cooked tapioca pearls. Stir to combine and let simmer for another 3-5 minutes or until the banana is tender. 
4. Remove from heat and serve warm. Keep in mind that this will thicken as it cools.