Jump to Recipe Jump to Video Print Recipe

Ginataang Bilo-Bilo is a traditional Filipino dessert that is simple to make. Learn how to make this creamy, coconutty dessert with chewy rice balls, tapioca pearls and an array of colorful ingredients.

This Filipino snack dish also called as ginataang halo halo, combines creamy coconut milk, glutinous rice balls, sago and an assortment of colorful ingredients for a truly satisfying treat. With canned coconut milk and processed glutinous rice flour, you can make this yummy dessert in a jiffy. Whether you’re craving something cozy on a rainy day or looking for a tasty sweet snack, this ginataang bilo bilo recipe is sure to impress.

Ingredients you’ll need

Ginataang Bilo-Bilo is relatively easy to make with simple ingredients. The most time-consuming part might be preparing the rice balls and cooking the tapioca pearls, but overall, the recipe is straightforward.

Notes and substitutions

Glutinous Rice Flour: traditionally, ground glutinous rice in needed but this can hard to find especially if you live abroad. Glutinous rice flour is more accessible and can be found at well-stocked Asian markets near you.
Kamoteng Ube: I used Okinawan sweet potatoes which is purple in color to give the ginataan its purplish hue. You can also add or just use white or orange sweet potatoes.
Plantain or saba: Or cooking bananas is what the recipe calls for. Plantains are larger with thicker skin than sweet bananas. Other dishes you can make use of plantains are turon, maruya.
Jackfruit: is an essential ingredient in making the sweet treat. Cooking jackfruit will release its juice and combine with the coconut milk giving the dish its amazing flavors.
Coconut Milk: gives the dish its flavor. You half the measurement of coconut milk and add coconut cream if you want to.
Sugar: This recipe produces a mildly sweet dessert. Adjust the measurement according to personal preference.

Recipe FAQs

Basically, the two desserts from the Philippines are almost similar with ingredients and cooking method. To northern folks, it is commonly known as ginataang bilo bilo or ginataang halo-halo while in the Visayas region it is called binignit. The difference lies with the way glutinous rice or “pilit” , if you’re Visayan, is used. For me, I know it as “sampelut” since I’m from Pampanga.

Absolutely! You can certainly customize it based on your preferences or ingredient availability. Some common variations include purple yam (ube).

Canned coconut milk is more convenient. Check expiration date and make sure to shake the canned coconut milk well before using it.

Serve warm and enjoy not only as a snack or dessert but also for breakfast. Make it more enjoyable with coconut cream (kakang gata) on top. Transfer leftovers, if any, in a container with a tight-fitting lid and refrigerate for up to 3 days.

Cooking tips

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.
Cook the tapioca pearls first – has to be boiled until translucent then soaked in cold water. With the cooked sago out of the way, making this dish will be a breeze. My plantain bananas in syrup shows a step-by-step process on how to make sago.
Make the sticky rice balls next – Add water and glutinous rice gradually in a bowl and stir until dough forms. Shape a ball using the palm of your hands.
This ginataang bilo bilo recipe can be modified so you can remove some of the ingredients and adjust the sweetness that suits your taste.
One way to know that the sticky rice ball are cooked is when they start to float or rise when done.

Other Filipino desserts you may like