Wet-Wet with Ube

Method

1. Bring water, pandan, sugar, and salt to a simmer, then add the ube cubes and cook until they are nearly tender.
2. Add the glutinous rice balls and stir gently from the bottom so they do not stick together or catch on the pot.
3. When the rice balls float, pour in coconut milk and keep the heat at a quiet simmer.
4. Add saba and jackfruit and cook only until the banana is tender but still holds its shape.
5. Fold in the cooked sago, then stir in coconut cream and simmer until the broth turns violet and lightly coats a spoon.
6. Taste for sweetness and salt; loosen with hot water if the starch has made the dessert thicker than desired.
7. Rest 10 minutes and serve warm, or chill completely for a cold dessert.