Sindol Maguindanaon

Method

1. Mix glutinous rice flour with water gradually until smooth. Roll into marble-size balls and keep covered.
2. Combine coconut milk and water in a heavy pot and bring to a gentle simmer, stirring so it does not scorch.
3. Add gabi and sweet potato and cook 10 minutes. Add saba and continue until roots are nearly tender.
4. Drop in rice balls and stir gently so they do not stick. Simmer until they float and look slightly translucent.
5. Add corn, jackfruit, cooked tapioca, sugar, and salt. Simmer 8–10 minutes.
6. If using food-grade natek, whisk with cool water first and add gradually.
7. Otherwise use a small tapioca-starch slurry.
8. Cook until the liquid lightly coats a spoon but remains pourable; sindol thickens as it cools.
9. Serve warm. Add hot coconut milk when reheating rather than boiling the thick mixture hard.