Ginataang Bilo-Bilo
A sweet, warm coconut milk soup with chewy glutinous rice balls, tubers, and sago.
Contains common allergens
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Instructions
- 1
Make the Rice Balls (Bilo-Bilo): In a bowl, mix the glutinous rice flour and water until it forms a dough. Pinch off small pieces and roll them between your palms into half-inch balls.
- 2
Simmer the Base: In a large pot, combine the coconut milk, 1 cup of water, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally.
- 3
Cook the Tubers: Add the cubed sweet potato and taro to the simmering coconut milk. Cook for about 8-10 minutes until they are slightly tender but not fully cooked.
- 4
Add the Rice Balls: Carefully drop the glutinous rice balls into the pot. Let them cook for about 5 minutes. You will know they are cooked when they float to the surface.
- 5
Add Remaining Ingredients: Stir in the sliced saba bananas, jackfruit strips, and cooked sago. Simmer for another 5 minutes until everything is tender and the sauce has thickened slightly from the starch of the rice balls. Serve warm.
Plan it in Listahan
Add Ginataang Bilo-Bilo to your week, check it against your household's allergens, and build the shopping list automatically.