📝 About This Recipe
Ginataang Bilo-Bilo is a beloved Filipino warm dessert soup that celebrates the tropical abundance of the islands. This comforting bowl features chewy, handcrafted glutinous rice balls swimming in a rich, velvety coconut cream alongside sweet potatoes, plantains, and jackfruit. It is a symphony of textures—creamy, chewy, and tender—offering a nostalgic taste of Filipino afternoon tea (merienda) that warms the soul.
🥗 Ingredients
For the Bilo-Bilo (Rice Balls)
- 2 cups Glutinous rice flour
- 1 cup Water (plus more if needed to form a dough)
The Coconut Broth Base
- 2 cans Coconut milk (400ml each; use full-fat for best results)
- 2 cups Water
- 3/4 cup Granulated sugar (adjust to preferred sweetness)
- 1/4 teaspoon Salt (to balance the sweetness)
The Fruits and Tubers
- 1 1/2 cups Sweet potato (Kamote) (peeled and diced into 1/2-inch cubes)
- 1 cup Purple Yam (Ube) (peeled and diced into 1/2-inch cubes)
- 3 pieces Saba bananas (Plantains) (sliced into rounds or cubes)
- 1/2 cup Jackfruit (Langka) (sliced into strips; fresh or canned in syrup)
- 1/2 cup Small Tapioca pearls (Sago) (pre-cooked until translucent)
👨🍳 Instructions
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1
In a medium bowl, combine the glutinous rice flour and water. Mix with a spatula until a dough forms. If it's too dry, add water a teaspoon at a time; if too sticky, add a pinch of flour.
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2
Scoop about half a tablespoon of dough and roll it between your palms to create a smooth, round ball about 1/2-inch in diameter. Repeat until all dough is used. Set aside on a tray lightly dusted with flour.
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3
In a large pot, combine the 2 cups of water and 1 can of coconut milk. Bring to a gentle simmer over medium heat.
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4
Add the diced sweet potatoes and purple yam to the pot. Simmer for about 8-10 minutes until they are slightly tender but not mushy.
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5
Carefully drop the rice balls (bilo-bilo) into the simmering liquid one by one to prevent them from sticking together.
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6
Continue to simmer for 5-8 minutes. You will know the rice balls are cooked when they begin to float to the surface.
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7
Add the sliced saba bananas and the cooked tapioca pearls (sago) to the pot. Stir gently.
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8
Pour in the second can of coconut milk. This ensures a fresh, creamy finish to the sauce. Add the sugar and salt, stirring until dissolved.
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9
Fold in the jackfruit strips. The jackfruit provides a distinct aromatic sweetness that defines the dish.
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10
Simmer for another 3-5 minutes until all ingredients are tender and the sauce has thickened slightly from the starch of the rice balls.
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11
Taste the sauce and adjust sweetness if desired. Remove from heat.
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12
Allow the dish to rest for 5 minutes before serving; the sauce will continue to thicken into a beautiful, silky consistency.
💡 Chef's Tips
For an extra pop of color, you can divide the rice dough and add a drop of ube (purple yam) or pandan extract to make multicolored bilo-bilo. If the sauce becomes too thick as it cools, simply stir in a splash of warm water or more coconut milk. Always cook your tapioca pearls (sago) separately beforehand to ensure they are perfectly clear and don't over-thicken the main pot. Be careful not to over-stir once the bilo-bilo are in the pot, as they are delicate until fully cooked.
🍽️ Serving Suggestions
Serve warm in small bowls for the ultimate comforting merienda experience. Pair with a side of salty fried 'tuyo' (dried fish) for a traditional sweet-and-savory Filipino contrast. Enjoy alongside a glass of iced pandan-infused water or hot tea. This dish can also be served chilled on a hot day, though the rice balls are softest when warm.