Prep time
Cook time
Total time
Recipe type: Dessert, Snacks, Soup, Stew
Cuisine: Filipino
Serves: 8 servings
  • ½ lb (about 3 pieces medium-size) purple yam (ube) or any sweet potatoes of choice
  • ½ lb taro root
  • 3 pieces large ripe saba bananas
  • 2 cups (or 1 can) coconut milk
  • 1 cup packed brown sugar
  • 1 ½ cup (or 1 jar) sago in syrup or tapioca pearls in syrup
  • ½ cup glutinous or sweet rice
  • 8 cups water
  1. Drain tapioca pearls using a fine mesh strainer and set aside. If using dry tapioca, prepare ahead of time by soaking them up in cold water overnight. This will rehydrate and make them double in size.
  2. Peel purple yams using a peeler or paring knife, then cut into ½ inch cubes using a regular knife. If you like bigger chunks, go ahead and cut them into 1-inch cubes. Note: smaller chunks cook faster, look more appetizing on a plate, and make chewing much easier.
  3. Peel and cut taro roots the same way as specified in step 2.
  4. Peel bananas and slice across into ½ inch thickness.
  5. Place cubed purple yams and taro root in a large cooking pot or 5-quart Dutch oven. Add 8 cups of cold water.
  6. Place pot on the stove and bring to a boil over high heat. As soon as it starts boiling, add the unwashed sweet rice, then turn the heat down to medium low. Simmer for 30 minutes, stirring occasionally until they’re tender (pierce with a fork or the tip of a knife).
  7. Add coconut milk, sago/tapioca pearls, bananas, and sugar into the pot. Stir to mix. Cook for additional 20 minutes until everything is cooked through, and the liquid has thickened a bit.
  8. Remove from heat, ladle into individual serving bowls and serve hot.
Recipe by Russian Filipino Kitchen at