In a covered pot, bring the coconut milk to a simmer. Drop in the dumplings and cook for 25 minutes or until the balls float to the top. Add sugar, bananas, sweet potato, yautia and tapioca pearls and simmer covered, stirring occasionally, for 20 minutes or until all the ingredients are soft. The length of time will depend on the size of the pieces of fruit. Just before its finished, add the preserved fruit and simmer for one or two more minutes. Serves 12-15. This recipe is from Marilyn Ranada Donatos _Philippine Cooking in America_. Posted to Digest eat-lf.v097.n174 by email@example.com (Barbara Gaerlan) on Jul 10, 1997
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|Serving Size: 1 Serving (4510g)|
|Recipe Makes: 1|
|Calories from Fat: 4405 (40%)|
|Amt Per Serving||% DV|
|Total Fat 489.4g||653 %|
|Saturated Fat 429.2g||2146 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 0mg||0 %|
|Sodium 463.6mg||16 %|
|Potassium 9105.7mg||240 %|
|Total Carbohydrate 1718.3g||505 %|
|Dietary Fiber 19.3g||77 %|
|Sugars, other 1699g|
|Protein 86.5g||124 %|
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Calories per serving: 11032
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