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.Ingredients:
- 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
- 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.
- Then stir the sago/alpahor being cooked in coconut milk and sugar mixture. Add the small round-shaped rice flour dough (bilo-bilo).
- 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.
- Once the bilo-bilo is cooked, reduce heat. Test the desired sweetness. Add sugar if necessary. Then, add thick coconut milk.
- Stir the ingredients until the milk thickens. When the mixture has thickened, remove pan from the stove. Serve in a bowl.
- Good for 6-8 servings.
