Ginataang Bilo-Bilo
A warm, sweet, and creamy Filipino dessert made with glutinous rice balls, coconut milk, and various fruits.
Servings: 4 servings
Calories: 300kcal
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.
Notes
Store leftovers in the fridge, not the freezer, to keep the rice balls from getting tough.