Creamy Ginataang Bilo-Bilo
Creamy Ginataang Bilo-Bilo
Ingredients
For the Bilo-Bilo (Rice Balls)
- 1 cup glutinous rice flour
- 1/4 cup water, or as needed
For the Ginataan (Coconut Milk Mixture)
- 1 kg sweet potato, peeled and cubed
- 5 pcs saba bananas, sliced
- 1 can coconut cream, (400ml)
- 1 can coconut milk, (400ml)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup cooked sago, (tapioca pearls)
- 1 cup jackfruit, sliced (langka)
Instructions
- 1
In a mixing bowl, combine 1 cup of glutinous rice flour with 1/4 cup of water. Mix the ingredients thoroughly until a dough forms. Knead the dough until it becomes smooth. Take small portions of the dough and roll them between your palms to form small, bite-sized balls. Set these aside.
⏱️ 15 min
- 2
In a large pot, pour in 1 can (400ml) of coconut cream and 1 can (400ml) of coconut milk. Place the pot over medium heat and bring the mixture to a boil. Stir constantly to prevent the coconut milk from curdling. Once boiling, add 1 cup of sugar and 1/2 teaspoon of salt. Stir until both the sugar and salt are completely dissolved.
⏱️ 5 min
- 3
Add the cubed sweet potato (kamote) to the pot. Cook for 5 minutes, allowing the sweet potatoes to soften slightly.
⏱️ 5 min
- 4
Next, add the sliced saba bananas. Continue to cook for another 5 minutes.
⏱️ 5 min
- 5
Introduce the prepared bilo-bilo (rice balls) into the pot. Cook until the rice balls float to the surface, which indicates they are cooked through.
⏱️ 5 min
- 6
Stir in 1 cup of cooked sago (tapioca pearls). Finally, add 1 cup of sliced jackfruit (langka).
⏱️ 3 min
- 7
Stir all the ingredients together gently to combine. Reduce the heat and let the Ginataang Bilo-Bilo simmer for a few more minutes, or until the sauce thickens to your desired consistency and all the ingredients are tender. Serve warm and enjoy this comforting Filipino classic.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Ginataang Bilo-Bilo
For the Bilo-Bilo (Rice Balls)
- 1 cup glutinous rice flour
- 1/4 cup water, or as needed
For the Ginataan (Coconut Milk Mixture)
- 1 kg sweet potato, peeled and cubed
- 5 pcs saba bananas, sliced
- 1 can coconut cream, (400ml)
- 1 can coconut milk, (400ml)
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup cooked sago, (tapioca pearls)
- 1 cup jackfruit, sliced (langka)
Instructions
- 1
In a mixing bowl, combine 1 cup of glutinous rice flour with 1/4 cup of water. Mix the ingredients thoroughly until a dough forms. Knead the dough until it becomes smooth. Take small portions of the dough and roll them between your palms to form small, bite-sized balls. Set these aside.
⏱️ 15 min - 2
In a large pot, pour in 1 can (400ml) of coconut cream and 1 can (400ml) of coconut milk. Place the pot over medium heat and bring the mixture to a boil. Stir constantly to prevent the coconut milk from curdling. Once boiling, add 1 cup of sugar and 1/2 teaspoon of salt. Stir until both the sugar and salt are completely dissolved.
⏱️ 5 min - 3
Add the cubed sweet potato (kamote) to the pot. Cook for 5 minutes, allowing the sweet potatoes to soften slightly.
⏱️ 5 min - 4
Next, add the sliced saba bananas. Continue to cook for another 5 minutes.
⏱️ 5 min - 5
Introduce the prepared bilo-bilo (rice balls) into the pot. Cook until the rice balls float to the surface, which indicates they are cooked through.
⏱️ 5 min - 6
Stir in 1 cup of cooked sago (tapioca pearls). Finally, add 1 cup of sliced jackfruit (langka).
⏱️ 3 min - 7
Stir all the ingredients together gently to combine. Reduce the heat and let the Ginataang Bilo-Bilo simmer for a few more minutes, or until the sauce thickens to your desired consistency and all the ingredients are tender. Serve warm and enjoy this comforting Filipino classic.
⏱️ 7 min