Ginataang Bilo-Bilo is that kind of Filipino dessert you dream about when you’re stuck in traffic or grinding through a rainy workday. You just want something warm, sweet, creamy, and so filling it erases all your woes, at least for a good five minutes (hey, I’ll take it). If you’re already a fan of ginataan dishes (think creamy ginataang hipon or ginataang alimango), you know coconut milk can transform “meh” into “amazing.” Today, I’m sharing my all-time favorite version for a bowl of Creamy Ginataang Bilo-Bilo that’s super easy but tastes like your Lola fussed over it for hours.
Ingredients
Don’t freak out looking at the ingredient list. Pretty much everything’s easy to find in big supermarkets or Asian groceries nowadays. But yes, you do need a few key things. If you can’t find some (or you’re impatient, haha), substitutes are sometimes fine but—trust me—nothing beats the real stuff.
- 1 can coconut milk (full fat, or fresh if you’re lucky)
- 1 cup glutinous rice flour
- Half cup water (more if needed, for the rice flour balls)
- Half cup small tapioca pearls (sago, not the big boba kind)
- 1 cup sweet potato (peeled, cubed)
- 1 cup ripe jackfruit (thinly sliced, canned works)
- 1 cup saba bananas (or regular banana if that’s all you got)
- Half cup sugar (adjust to your taste buds, nobody’s judging)
- Pinch of salt
- Extra coconut cream for serving, optional but makes it extra
- Filtered water (enough to get the coconuty soup just right)
If you’re trying to get creative, you can totally toss in purple yam, taro, or whatever bits your fridge coughs up.
Preparation Steps
Let’s get you organized before the kitchen gets messy (which will happen, absolutely). First, start by soaking those tapioca pearls in water for about 30 minutes. They’ll plump up and cook faster later. While they’re doing their thing, peel and dice the sweet potatoes and bananas. I always end up snacking on half the bananas (oops).
For the bilo-bilo—those chewy rice balls—mix glutinous rice flour with water in a bowl. You want it doughy, not runny. If your kitchen’s a sauna, you might need less water. Pinch off bits and roll them into tiny, bouncy little balls, about marble-sized. They’re fun to make, honestly calming if you need some zen.
Set everything aside nearby. It’s a bit of “stir now, rush later” once you’re at the stove.
“This was the dessert I’d beg my mom for on rainy days. Rolling the sticky rice balls was my favorite part—sometimes I’d sneak a raw one. Don’t do that, by the way, folks.” — Jacqui M.
Cooking Instructions
All right, time for the real action. Grab your biggest pot. Seriously. Ginataang Bilo-Bilo is not a single-serving affair.
Dump in your coconut milk and about 2 cups of water (go slow, you can add more if you want it thinner later). Set the stove to medium; don’t blast it or the coconut milk might curdle. Once it bubbles gently, toss in the soaked tapioca pearls and sweet potatoes. Give it the occasional stir so nothing sticks to the bottom.
After about 10 minutes, add those bouncy rice balls. Watch them—when they float, they’re ready. Saba bananas and jackfruit go in next, because nobody wants mushy fruit by the end. Sprinkle in the sugar and salted pinch. Stir, stir, stir.
Let everything thicken up. You want things to blend but still be a hearty soupy dessert, not a gluey blob. If it gets too thick, splash in more water, no worries. Taste and adjust sugar. Pair a spoon down; you’re almost done.
Tips
Honestly, Ginataang Bilo-Bilo is forgiving, but let me save you a little stress based on my epic fails. Number one: never leave the pot alone for more than 2 minutes. Stuff loves to stick or, worse, burn.
Don’t skimp on the coconut milk. Skim milk or that “reduced fat” stuff will taste weak—just don’t do it. If you want extra richness, pour in coconut cream at the very end for a silky finish you’ll brag about.
Some people add extra ube or langka for a pop of color and flavor. Not traditional, but wow, that rainbow effect. Store leftovers in the fridge—not the freezer! The rice balls get weird if you freeze them.
Serving Suggestions
Here’s where you can make your Ginataang Bilo-Bilo feel like a five-star restaurant treat, or—if you’re me—something you just scarf down in the kitchen.
- Serve hot in deep bowls. It seriously tastes extra comfy when warm.
- Top with a drizzle of coconut cream or evaporated milk for that “wow” factor.
- Sprinkle with toasted sesame seeds or a few bits of extra jackfruit if you’re feeling fancy.
If you’re in the mood to explore more coconut-based goodness, try Ginataang Mais for a sweet corn twist, or go savory with Ginataang Isda.
Common Questions
Can I use canned jackfruit for this?
Yes, canned or bottled jackfruit is fine—just drain it first. Sometimes I even prefer it, less slicing.
How do you keep the rice balls from getting tough?
Don’t overcook them. Once they float, give them two more minutes, then stop. That’s it!
Can I make this in advance?
You can, but it thickens in the fridge. Warm it back up with a splash of water or coconut milk.
Help, my dessert turned out too thick!
No panic. Add hot water little by little, stirring until it gets to your liking. Happens to all of us… every time.
Can I use regular bananas instead of saba?
Yup. The taste is a little less caramel-y, but it works when the cravings hit hard.
Why Your Next Rainy Day Needs This
That’s basically it. Creamy Ginataang Bilo-Bilo is a hug in a bowl—chunky, soft, sweet, and coconutty as heck. Anyone can pull this off, even if you’ve never cooked with coconut milk before. If you’re curious about more Filipino coconut treats, check out this awesome Ginataang Bilo bilo (sticky rice balls in coco milk) from Foxy Folksy. Or for savory cravings, there’s always creamy ginataang hipon, or try ginataang alimango for more coconut goodness. Promise, after your first bowl, it’ll be your go-to for comfort cravings. Don’t think, just make it!
Ginataang Bilo-Bilo
Ingredients
Main Ingredients
- 1 can coconut milk (full fat, or fresh if you’re lucky) Skim milk or reduced fat is not recommended.
- 1 cup glutinous rice flour
- 0.5 cup water (more if needed, for the rice flour balls) Adjust based on consistency.
- 0.5 cup small tapioca pearls (sago) Soaked in water for 30 minutes.
- 1 cup sweet potato (peeled, cubed)
- 1 cup ripe jackfruit (thinly sliced, canned works) Canned is acceptable.
- 1 cup saba bananas (or regular banana) Saba is preferred for authenticity.
- 0.5 cup sugar Adjust to taste.
- 1 pinch salt
- to taste extra coconut cream for serving Optional but recommended.
- as needed cup filtered water For adjusting thickness.
Instructions
Preparation
- Soak the tapioca pearls in water for about 30 minutes.
- Peel and dice the sweet potatoes and bananas.
- Mix the glutinous rice flour with water in a bowl to create a doughy consistency.
- Pinch off bits of the dough and roll them into marble-sized balls.
Cooking
- In a large pot, combine the coconut milk and about 2 cups of water over medium heat.
- Once it begins to bubble, add the soaked tapioca pearls and sweet potatoes.
- After about 10 minutes, gently stir in the rice balls.
- Add the saba bananas and jackfruit, followed by the sugar and a pinch of salt.
- Allow the mixture to thicken, adjusting with more water if it gets too thick.
- Taste and adjust the sugar as needed before serving.
