Ginataang Bilo Bilo with sticky glutinous rice balls, sweet potatoes, plantain bananas, sweet jack fruit, and tapioca pearls! All cooked in creamy coconut milk to make an extraordinary dessert!
A comforting Filipino snack that can also be a dessert. I remember this dish when I was younger as something that takes a lot of time to prepare. Before, coconut milk was done manually by squeezing the juice from grated coconut. The same goes for making the glutinous rice, it’s time-consuming.
But today with canned coconut milk and processed glutinous rice, you can make this yummy dessert easily. With some boiling, mixing and stirring, you’ll be able to enjoy this extra-ordinary Filipino snack!
Ginataang Bilo Bilo, Ginataang Halo-halo, Binignit! Huh?!
To be honest I’m a bit confused with the variations of this dish. But I’ll try to differentiate the three as best as I can. Please also share your opinions in the comments below and let us know. To others, Gintaang bilo-bilo only has glutinous rice balls, tapioca pearls, and jackfruit.
Ginataang Halo-Halo on the other hand also includes tropical fruits like jackfruit and plantain bananas or saba. Purple yam and sweet potatoes are also included. Binignit is similar to Halo-halo but uses muscovado sugar. For me, I know it as Sampelot since I’m from Pampanga.
How to Make Ginataang Bilo Bilo easier.
To make Ginataang Bilo-bilo easier, you have to make or prepare some of the ingredients before-hand. By doing this, cooking the dish is more straight-forward.
- Preparing the tapioca pearls – has to be boiled for a few minutes and soaked in cold water. Do this and making this dish will be a breeze.
- Making the glutinous rice balls – Add water and glutinous rice in a bowl and stir until dough forms. Scoop half tsp. and shape a ball using the palm of your hands.
Tips for Ginataang Bilo Bilo
- This dish is versatile, you can remove some of the ingredients to suit your preference.
- Enjoy it not only as a snack or dessert but also for breakfast!
The secret ingredient is always LOVE
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Ginataang Bilo Bilo
For tapioca pearls
- ½ cup tapioca pearls / sago
- 3 cups water
For glutinous rice balls
- 1½ cup glutinous rice flour (½)
- ½ cup water
For Bilo Bilo
- 2 cans 200ml coconut milk
- 1 cup water
- 1 cup sweet potatoes (cut in cubes)
- 1 pc ripe banana plantain (cut in cubes)
- 1 cup granulated sugar
- 1 cup sweet jack fruit (cut into strips)
- pinch of salt
Cooking the tapioca pearls
- Boil water in a cooking pot and add tapioca pearls. Cook for 20 minutes or until translucent.
- Use a strainer to drain water, and run the pearls in cold water. Place in a bowl and set aside.
Making the glutinous rice balls
- Mix glutinous rice flour and water in a bowl.
- Stir until dough forms. Scoop ½ tsp. and shape into a ball using the palm of your hands.
- Repeat until you finish all of the glutinous mixture. Set aside.
Cooking the Ginataang Bilo Bilo
- Combine water and coconut milk in a pot. Over medium heat bring to a boil.
- When it starts to boil. Add jack fruit and sweet potatoes.
- When the sweet potatoes are half cooked, add the banana plantains and tapioca pearls.
- Cook for 10 minutes or until the sweet potatoes are fully cooked and bananas are tender.
- Add the glutinous rice balls, sugar, and a pinch of salt. Cook for 10 minutes while stirring once in a while to avoid the rice ball sticking together.
- Once the rice balls start floating and the consistency of the sauce a bit thick yet pourable, remove from heat.
- Serve either hot or cold. Bon Appetit!