Sunday, October 2, 2016

substitute for ripe jackfruit (langka or nangka) and how to make purple yam mochi (ube sa bilo-bilo)

“Improvise, Adapt and Overcome!”

I always remember those words from the octogenarian actor Clint Eastwood in his movie "Heartbreak Ridge"; seen the movie a hundred times-go figure!

So obviously you need ripe jackfruit because you are making Ginataang Bilo-bilo (rice dumpling or mochi balls cooked in coconut milk & sugar with sweet potatoes and tapioca pearls) or some kind of a dessert but you don't have this particular fruit-AT ALL!

If that's the case, substitute with:

dried ripe jackfruit
canned or preserved jackfruit in syrup, drained
ripe guava, peeled and remove seed
canned ripe guava in syrup, remove seeds
fresh very ripe pineapple
pineapple chunks in syrup
pineapple, dried

Guava or pineapple (I used both) worked well on my ginataan. They were the perfect alternative!

NOTE: I can not assure you that all of the above substitutes will work on your dessert project.

Ube Bilo-bilo (purple yam mochi)

1 cup cooked and mashed ube
1/4 c plus 1 T rice flour
3 T sugar
1 t neutral oil
3-5 T water

In a medium bowl, mix together mashed ube and half of the rice flour; add the sugar and oil and continue mixing. Throw in all the remaining ingredients but slowly add all the water-checking if it's too wet or dry. If you try to make a 1" ball-there should be a thin layer that should remain on your fingers/palm (like velvet) but it should NOT be gluey; not glutinous.

Knead for a minute then form into 1" balls; place in a container with cover. Refrigerate until ready to use.

Steam to eat by itself, rolled on grated coconut or use on the Ginataang Bilo-bilo.