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: 10 1x
- Category: Dessert
- Cuisine: Filipino
For Gintaang Bilo Bilo Soup
- 2 cans coconut milk
- 1 can coconut cream
- ½ cup condensed milk
- 2 pcs pandan leaves
- 1 large sweet potato, peeled and cut into bite size
- sweet rice balls
- 1/2 jar (1 cup) 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 20-30 balls depending on the size.
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.
- 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