• Cooking the Tapioca pearls: Fill the stock pot with water half deep. Add the tapioca pearls. Stir every 5-10 minutes to prevent them from sticking to the bottom of the pot. Add hot water if necessary. It takes 2-3 hours to completely cook the tapioca pearls. Drain the starch and set it aside. You can soak it with water and sugar to stay hydrated.
• Making the glutinous rice balls or bilo-bilo: Pour the glutinous rice flour into a medium mixing bowl and add the water gradually while mixing. Form them into small balls with your palm.

Cooking all together:

• In a large stock pot, boil the coconut milk over medium-high heat. Stir and cover. Bring to a boil.
• Remove cover and stir. Add sweet potato and the bilo-bilo, then cover. Cook for 5 minutes.
• Uncover and stir. Add jackfruit, tapioca pearls, plantain, and sugar. Stir to combine. Cover and cook for another 5 minutes.
• Remove cover, stir and taste. If the sweetness is already good to your liking. Cover again and simmer for 20 minutes.
• Serve warm.