I have yet to meet someone who does not like ginataang bilo – bilo. Almost anyone I know said it is their favorite dessert and of course, mine too. Bilo Bilo is like a warm halo-halo which is perfect for rainy days or during breakfast and snacks too!
Ginataang bilo – bilo is a Filipino dessert made with glutinous rice balls in a sweet coconut milk together with sweet potato, taro, various yams, jack fruit, saba banana and tapioca pearls. ‘Ginataan’ is a Tagalog word which refers to coconut milk- based dishes and ‘bilo-bilo’ means chewy rice balls, which are made of sweet rice flour and water. It is also known as ‘Ginataang Halo-halo’ (mix) referring to its varied ingredients.
This sweet coconut milk soup is usually served warm during snacks and as a dessert but others enjoy it cold and refrigerated. Whichever way you prefer it will still taste delicious.
Try this recipe and let us know what you think.
If you are a fan of glutinous rice desserts you may also like sapin sapin, kutsinta, kalamay ube, and suman malagkit. Other popular Filipino desserts include bibingkang malagkit, turon, biko, bibingka, banana cue, maja blanca, pichi pichi, and cassava cake.Print
Ginataang Bilo Bilo Recipe
Ginataang bilo – bilo is a Filipino dessert made with glutinous rice balls in a sweet coconut milk together with sweet potato, taro, various yams, jack fruit, saba banana and tapioca pearls.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dessert
- Cuisine: Filipino
For Gintaang Bilo Bilo Soup
- 2 cans coconut milk
- 1 can coconut cream
- ½ can condensed milk
- 2 pcs pandan leaves
- 1 large sweet potato, peeled and cut into bite size
- sweet rice balls
- 1 jar jack fruit in heavy syrup
- 1 cup macapuno (bottled)
- 2 cups small sago (tapioca pearls) cooked
- 4 cups saba, peeled and cut into at least ½ inch thickness
- a few drops of ube extract
For Ginataang Bilo Bilo Rice Balls
- 1 – ½ cups glutinous rice flour
- ¼ cup sugar
- ½ cup water
- ube extract (optional)
For Bilo Bilo ( glutinous rice balls)
- Combine all ingredients in a bowl. Mix until well blended and form a dough.
- Put small portions on your hands and form it into a ball about 1/2 in. diameter.
- You will make about 12-15 balls.
For the coconut milk base
- Put coconut milk, cream, condensed milk and pandan leaves in a pot and bring to a boil.
- In high heat, add sweet potatoes and cook for 7 minutes.
- Adjust heat to medium and add rice balls, jack fruit (cut into strips) and its syrup. Add tapioca pearl. Stir.
- Add macapuno, stir.
- Add a few drops of ube extract if using.
- Continue to cook for another 5 minutes.
- Add bananas. Simmer with occasional stirring (low heat) for 2 minutes.
- Serve warm.
- See this video to learn a variation of bilo bilo recipe. (video is not ours)
- While cooking, you may need to add more water if it is getting too thick.
- Serving Size: 238g (1 cup)
- Calories: 563
- Sugar: 43g
- Sodium: 29mg
- Fat: 33g
- Saturated Fat: 29g
- Carbohydrates: 69g
- Fiber: 0.8g
- Protein: 4.3g
Keywords: sticky rice balls, glutinous rice balls, coconut milk-based soup, traditional, sweet coconut milk soup