Ingredients
4 cups coconut cream
1 cup each of diced sweet potato, purple yam, gabi, saba banana, and sliced ripe jackfruit
1 cup each of landang, Muscovado or brown sugar, and pre-cooked sago/tapioca pearls
16 cups water
2 cups each of glutinous rice*

Procedure
1. In a pot over medium heat, combine glutinous rice, landang, and water. Bring to a simmer.
2. Add gabi, purple yam, sweet potato, and bananas. Cook, stirring occasionally for 15 - 20 minutes or until tender.
3. Add sago, jackfruit, coconut cream, and sugar. Stir to combine. Continue to cook for 8 - 10 minutes or until all ingredients are completely cooked.
4. Serve hot or chilled.

For how to cook Sindol, click the link here: Sindol: A Ramadhan Iftar delicacy

* Optional, to taste

SOURCE: PHILRICE MAGAZINE APR-JUN 2022 ISSUE