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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 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: Filipino
Keyword: ginataang bilo bilo, ginataang bilobilo recipe
Servings: 10 servings
Calories: 289kcal
Author: Mia

Ingredients

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

Instructions

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!

Video

Notes

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

Nutrition

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