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.

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.