Ginataang Bilo Bilo

A Warm Hug in a Bowl: Ginataang Bilo Bilo Recipe and its Heartwarming Story

“Ginataang Bilo-Bilo” is a delicious and comforting Filipino dessert that features glutinous rice balls, various root crops, sago pearls (similar to tapioca pearls), and sometimes banana slices, all cooked in coconut milk. It’s a sweet and creamy dessert that is often enjoyed during special occasions or simply as a delightful snack.

There’s something undeniably comforting about Filipino desserts. They burst with tropical flavors, unique textures, and a touch of nostalgia that warms the soul with every bite. Ginataang Bilo Bilo, in particular, stands out as a quintessential embodiment of this feeling. Its name itself, translating to “glutinous rice balls in coconut milk,” conjures up images of sweet spheres bobbing in a creamy sea, promising a delightful dance on the palate.

Beyond its deliciousness, Ginataang Bilo Bilo carries a story woven into its very essence. It’s a dessert that speaks of family gatherings, of afternoons spent laughing around the stove as generations come together to create magic with simple ingredients. The chewy Bilo-Bilo, each one meticulously hand-rolled with love, represent little pockets of joy waiting to be savored. The rich coconut milk, simmered with fragrant spices and tropical fruits, becomes a warm embrace, enveloping you in its comforting sweetness.

Making the Magic Happen: A Ginataang Bilo Bilo Recipe for Home

Ginataang Bilo Bilo

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Moderate

Servings

6

servings

Prep time

55

minutes

Cooking time

40

minutes

Calories

350

kcal

Total time

1

hour 

35

minutes

“Ginataang Bilo-Bilo” is a sweet and creamy dessert that is often enjoyed during special occasions or simply as a delightful snack.

Ingredients

• For the Rice Balls (Bilo-Bilo):

• 1 cup glutinous rice flour

• Water (enough to form a dough)

• Food coloring (optional)

• For the Coconut Milk Mixture:

• 2 cups coconut milk

• 1 cup water

• 1 cup sugar (adjust to taste)

• 1 cup diced sweet potatoes

• 1 cup sliced ripe jackfruit (langka)

• 1 cup small tapioca pearls (sago), cooked according to package instructions

• 2 ripe bananas, sliced (optional)

• 1 plantain banana, sliced (optional)

Directions

• Make the Rice Balls (Bilo-Bilo):
• In a bowl, mix the glutinous rice flour with water until it forms a dough. You can add food coloring to create colorful rice balls if desired.
• Take small portions of the dough and roll them into small balls. Set aside.
• Prepare the Coconut Milk Mixture:
• In a pot, combine coconut milk and water. Bring it to a gentle simmer over medium heat.
• Add the diced sweet potatoes and cook until they are slightly tender.
• Stir in the sugar until it dissolves.
• Add the Rice Balls and Other Ingredients:
• Gently drop the rice balls into the simmering coconut milk mixture. Cook until they float to the surface, indicating that they are cooked.
• Add the cooked tapioca pearls (sago), sliced ripe jackfruit, and banana slices to the pot. If using plantain banana, add it at this stage.
• Simmer for a few more minutes until all ingredients are fully cooked and well-incorporated.
• Adjust Sweetness and Serve:
• Taste the Ginataang Bilo-Bilo and adjust the sweetness according to your preference by adding more sugar if needed.
• Once everything is well-cooked and the flavors have melded, remove the pot from heat.
• Serve Warm or Chilled:
• Ginataang Bilo-Bilo can be served warm or chilled, depending on your preference. Some people enjoy it warm, while others prefer it cold.
• Enjoy:
• Serve the Ginataang Bilo-Bilo in bowls and enjoy this delightful Filipino dessert!

This Ginataang Bilo-Bilo recipe is a great way to experience the rich and comforting flavors of coconut milk combined with the chewy texture of the rice balls and the various fruits and root crops. It’s a popular and satisfying dessert that is sure to be a hit, especially during gatherings and celebrations.

Other DESSERT recipes may be found HERE.

IMAGE SOURCE: Judgefloro, CC0, via Wikimedia Commons