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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
Calories:
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.