Ginataang Bilo Bilo

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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!

ginataang bilo bilo with juice

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 in a spoon

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

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: ginataang bilo bilo, ginataang bilobilo recipe
Servings: 10 servings
Author: Mia

Ingredients

For tapioca pearls

  • ½ cup tapioca pearls / sago
  • 3 cups water

For glutinous rice balls

  • 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

Instructions

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!

Notes

Do not cook the sauce too thick because once it cools down the consistency will be pasty.

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