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 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert, Snack
Cuisine: Filipino
Keyword: ginataang bilo bilo, ginataang bilobilo recipe
Servings: 10 servings
Calories: 289kcal
Author: Mia
For tapioca pearls
- ½ cup tapioca pearls / sago
- 3 cups water
For glutinous rice balls
- 1 1/2 cup glutinous rice flour
- 1/2 cup water
For Bilo Bilo
- 2 cans 200ml coconut milk
- 1 cup water
- 1 cup sugar
- 1 medium Okinawan sweet potato cut in cubes
- 1 medium white sweet potato cut in cubes
- 2 pcs. plantain banana cut in slices
- 1 cup jack fruit cut into strips
Cooking the tapioca pearls
Boil water in a cooking pot and add tapioca pearls. Cook for 20 minutes or until translucent.
3 cups water, ½ cup tapioca pearls / sago
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
In a mixing bowl, place glutinous rice flour then pour water gradually while stirring until dough forms.
1 1/2 cup glutinous rice flour, 1/2 cup water
When dough forms, scoop 1/2 tsp. and shape into a ball using the palm of your hands.
Repeat process for the remaining dough. Set aside.
Cooking the Ginataang Bilo Bilo
In a large pot, combine water and coconut milk and bring to a boil over medium heat.
2 cans 200ml coconut milk, 1 cup water
When it starts to boil, add sweet potato cubes and jackfruit strips. Simmer for 3 - 5 minutes or until tender or half cooked.
1 medium Okinawan sweet potato, 1 medium white sweet potato, 1 cup jack fruit
Add the banana plantains then simmer for 6-8 minutes or until plantain slices are soft and sweet potatoes are fully cooked.
2 pcs. plantain banana
Add the glutinous rice balls, stir to distribute and simmer 6-8 minutes or until rice ball float or rise to the water’s surface.
Once the rice balls start floating and the sauce is a bit thick add sugar. Stir to dissolve then gently mix in cooked tapioca pearls.
1 cup sugar
Simmer for another minute then remove from heat. Serve and enjoy. Bon appetit!
- Do not cook the sauce too thick because once it cools down the consistency will be pasty.
Serving: 10g | Calories: 289kcal | Carbohydrates: 61.8g | Protein: 2.5g | Fat: 5.1g | Saturated Fat: 4.4g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 391mg | Fiber: 3g | Sugar: 27.8g | Calcium: 13mg | Iron: 2mg