The meat of a mature coconut is grated and the "thick" milk (
coconut cream) is extracted. Two cups of water are then added to the grated coconut, and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed
kamote (
sweet potato),
gabi (
taro) and
ube (
purple yam), sliced ripe
sabá bananas,
langka (
jack fruit), and
tapioca pearls. Sometimes, young coconut meat strips are also added. This is simmered on low to medium heat, to prevent the coconut milk from curdling.
Glutinous rice (
pilit) is added once the root crops have sufficiently softened and the mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added. The people of the neighboring island of
Leyte use ingredients such as
landang (palm flour jelly balls),
jackfruit, and
anise, and thicken it with milled
glutinous rice. The vegetables and the
pearl sago are cooked in a mixture of water,
coconut milk and
landang, and sweetened by
muscovado or
brown sugar. For the people of Panay, their version contains balls made of glutinous flour, as well as jackfruit. The balls are formed and boiled until they float, indicating that they are cooked. These are then added to the linugaw or eangkuga. This is similar to the preparation of
bilo-bilo but the locals call it by eangkuga or linugaw. ==Cultural significance==