Recipes around the world compilation

Alpahor (Small-Sized Sago) in Coconut Milk

By PutoPinoy on Saturday, May 05, 2007 At Saturday, May 05, 2007

Alpahor cooked in coconut milk is a favorite merienda in the country. This snack is easy to cook an here is how to prepare it.

  • 1 cup thick coconut milk (kakang gata)
  • 2 cups thin coconut milk (second extract)
  • 1 cup large-sized sago
  • 1 cup alpahor or small-sized sago
  • 1 cup rice flour prepared into small, round shaped dough (bilo-bilo)
  • 1 cup brown sugar
  • pandan leaves
  • stove
  • wooden spoon or ladle
  • bowl
  • saucepan

  1. Mix brown sugar and second extract of coconut milk in a saucepan. Put pandan leaves and the sago/alpahor ingredients and bring to boil over fire in a stove. Cook for 10 minutes.
  2. Then stir the sago/alpahor being cooked in coconut milk and sugar mixture. Add the small round-shaped rice flour dough (bilo-bilo).
  3. Continue stirring until bili-bilo is cooked. You will know it is already cooked when the pieces of bilo-bilo rises to the top of the boiling coconut milk and sugar mixture.
  4. Once the bilo-bilo is cooked, reduce heat. Test the desired sweetness. Add sugar if necessary. Then, add thick coconut milk.
  5. Stir the ingredients until the milk thickens. When the mixture has thickened, remove pan from the stove. Serve in a bowl.
  6. Good for 6-8 servings.
source:, photo from