To begin, mix glutinous rice flour and water in a bowl until a soft dough forms. Pinch off small pieces and roll them into marble sized balls. Keep them on a tray and cover with a damp cloth. Move to prepare the coconut base.

In a large heavy bottomed pot, combine coconut milk, sugar, and salt. Heat gently over medium flame until the sugar dissolves. Stir occasionally to prevent scorching. Prepare to add root vegetables.

Add cubed sweet potato, taro, and purple yam to the coconut mixture. Simmer for 10–12 minutes until the cubes are nearly tender but not breaking apart. Transition to adding sticky rice balls.

Gently drop the shaped rice balls into the simmering coconut mixture. Stir lightly to stop them sticking to the bottom. Cook until the balls float to the surface, showing that they are cooked through. Move to the next flavour layer.

Add sliced bananas and jackfruit strips. Continue simmering for 5–7 minutes, letting the fruit soften and infuse their flavour into the coconut broth. Then prepare to finish the dish.

Pour in the coconut cream to thicken the texture. Stir gently and cook for another 5 minutes on a low flame. Adjust sweetness if needed at this stage. Continue to final step.

Ladle Ginataang Bilo-Bilo into bowls while still warm. Serve as a snack or dessert. Presentation tip: Garnish with extra jackfruit or a drizzle of coconut cream for a richer look.