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Message: <blockquote data-quote="slaxxfb" data-source="post: 1928119" data-attributes="member: 489930">i'm looking to make a local (Filipino) dessert called "ginataang bilo-bilo". basically it's a warm dessert stew with cubed tubers like sweet potato and purple yam, then tapioca pearls, jackfruit pieces, bilo-bilo (sticky rice balls, kinda like japanese mochi, but more chewy than sticky, and no sugar added), and a base of coconut milk. it's normally a high-carb dessert, but for us it will be sub sugar for the milk base and maybe less tubers than normal.i do want to find a good replacement for the sticky rice balls though (it's high-carb, uses rice flour + water). maybe i can get some suggestions? i'll have to pick though if it'll fit the dish lol, but anything of the same consistency would be considered. thanks! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" /></blockquote>

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