*This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links.
One of the most popular Filipino desserts is Ginataang Bilo Bilo. This thick and sweet concoction is filled with goodness! The main ingredient is the glutinous rice balls or bilo bilo, (which everybody fights for in our house) but I cooked this also with other Pinoy favorites like kamote, and sago. Too bad, no one eats langka in the house so I just skipped that one. The coconut milk and all he starch from the root crops will yield a very thick and sweet stew. Yum!
Widely available everywhere during Lenten season, this sweet dessert can also be found in the many eateries and canteens around the country in any season. In my case, I prefer making it at home because hello, bilo bilo. LOL I like them taking over the entire bowl. The more the happier! Hahaha!
You can also make it at home, too! I made sure that this Ginataang Bilo Bilo Recipe will be easy to follow that you’ be able to make it with your eyes closed the next time!
One question though. What is Ginataang Bilo Bilo in English?
Let’s get cooking!
Ginataang Bilo Bilo Recipe
- 2 cups glutinous rice flour
- 1 cup dried tapioca pearls soak in water for at least 4 hours
- 4 cups coconut milk
- 1 cup water
- 1 cup brown sugar
- 4 pcs ripe plantains sliced
- 1 pc large sweet potato peeled and cubed
- 1 cup jack fruit sliced
How to make bilo bilo
- Slowly mix the 1 cup of water into the flour and form them into small dough balls. Add more water if needed.
- In batches, cook rice balls in boiling water for about 6-8 minutes or until they float to the top.
- Set rice balls aside.
To Cook the Tapioca
- Strain the tapioca
- Drop them into the same pot where you cooked the rice balls and let it boil
- Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside
To make the Ginataang Bilo Bilo
- Mix 3 cups of coconut milk and 1 cup water in a large saucepan/pot and bring to a boil.
- Add sweet potatoes and cook for about 15 minutes under low heat.
- Add tapioca, brown sugar and rice balls into the pot, simmer for 10 minutes
- Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.
- Add remaining coconut milk, bring to a boil then remove from heat.
- Serve warm or chilled
Ginataang Bilo Bilo will always be one of my favorite Filipino recipes. I swear it’s so easy to make! And more than that, I’m sure that your family will love this Pinoy dessert! What do you think? Tell me in the comments!
If you like recipes with coconut milk, you might also like the Binignit Recipe!
Disclaimer: This post originally appeared on my now defunct Third World Kitchen blog.
A family lifestyle blogger who left her corporate job in Cebu for a slower life in Iligan City, Philippines. Healthline – Best Mom Blogs 2017, ESCooped – Cebu’s Top Family Blogger 2016, Top 10 Blogs Voice Boks Comedy Edition, Bloggys 2015 – Finalist, Family and Relationships Category, featured on BlogHer.com and HumorWriters.org. Jhanis also works as a Freelance Writer/Content Creator and manages a small farm house decor business when she’s not taking naps.