Ginataang Bilo Bilo Recipe

Bilo Bilo

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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.



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

  • 1½ cups glutinous rice flour
  • ¼ cup sugar
  • ½ cup water
  • ube extract (optional)


For Bilo Bilo ( glutinous rice balls)

  1. Combine all ingredients in a bowl. Mix until well blended and form a dough.
  2. Put small portions on your hands and form it into a ball about 1/2 in. diameter.
  3. You will make about 20-30 balls depending on the size.

For the coconut milk base

  1. Put coconut milk, cream, condensed milk and pandan leaves in a pot and bring to a boil.
  2. In high heat, add sweet potatoes and cook for 7 minutes.
  3. Adjust heat to medium and add rice balls, jack fruit (cut into strips) and its syrup. Add tapioca pearl. Stir.
  4. Add macapuno, stir.
  5. Add a few drops of ube extract if using.
  6. Continue to cook for another 5 minutes.
  7. Add bananas. Simmer with occasional stirring (low heat) for 2 minutes.
  8. Serve warm.


  • While cooking, you may need to add more water if it is getting too thick.