Prepare the sticky rice balls: In a mixing bowl, combine 2 cups glutinous rice flour with 1 cup water. Mix until it forms a soft, pliable dough. If desired, divide the dough and add food coloring to create colorful balls. Take small portions (about ½ tablespoon each) and roll between your palms to form smooth balls. Set aside.

Prepare the base: In a large pot, combine 2 cups water, coconut milk, and sugar. Bring to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.

Cook the root crops: Add the sweet potato cubes to the coconut mixture and cook for about 3 minutes, stirring occasionally. Next, add the plantain banana cubes and continue cooking for another 3 minutes.

Add the bilo bilo: Once the sweet potatoes and bananas are almost tender, gently drop the sticky rice balls into the pot. Simmer for about 5 minutes until they float to the surface, which indicates they're fully cooked. Stir gently to prevent sticking.

Finish the dish: Add the jackfruit strips and cooked tapioca pearls. Let simmer for another 3-5 minutes until all ingredients are tender and the mixture has slightly thickened. Note that it will continue to thicken after removing from heat.

Serve: Enjoy Ginataang Bilo Bilo hot as a comforting snack on cool days, or refrigerate and serve cold during warmer weather.