Filipino

Ginataang Bilo-Bilo

Name: Ginataang Bilo-Bilo
Total time: 45 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 1.5 cups glutinous rice flour and 1/2 cup water (for rice balls); 4 cups coconut milk and 1 cup water; 1 cup sweet potato (kamote), peeled and cubed; 1 cup taro (gabi), peeled and cubed; 2 ripe saba bananas, sliced; 1/2 cup jackfruit (langka) strips; 1/2 cup cooked small tapioca pearls (sago); 3/4 cup granulated sugar

A sweet, warm coconut milk soup with chewy glutinous rice balls, tubers, and sago.

45 minutes

Serves 8

Snack/Dessert

Contains common allergens

Dairy Wheat

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Instructions

5 steps

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.

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