Adlay Binignit

Method

1. Drain the soaked adlay, cover with 6 cups water, and simmer 35–45 minutes until the grains are tender and split slightly.
2. Add coconut milk, pandan, sugar, and salt, stirring gently so the cooked adlay does not settle and scorch.
3. Add sweet potato or ube and simmer until almost tender.
4. Drop in bilo-bilo and cook until they float and remain chewy at the centre.
5. Add saba, cooked sago, and jackfruit, then simmer gently until the banana is tender but intact.
6. Stir in coconut cream and cook 3–5 minutes without a hard boil; loosen with hot water if the soup becomes porridge-thick.
7. Rest 10 minutes and taste warm. Add sugar or salt gradually, remembering that the soup thickens as it cools.