Ginataang Bilo bilo (glutinous rice balls in coconut milk)
User Reviews
5
Ginataang Bilo bilo (glutinous rice balls in coconut milk)
Description
This traditional Filipino treat begins with sticky rice balls made from glutinous rice flour and water, shaped by hand and set aside. The base is a mixture of coconut milk and water sweetened with sugar, gently boiled and simmered while adding peeled and cubed sweet potatoes and plantain bananas to soften. The rice balls are dropped into the simmering liquid and cooked until they float, indicating they are done and chewy.
Cooked tapioca pearls and strips of jackfruit are then incorporated, creating a medley of textures from the soft fruit, chewy balls, and gelatinous pearls. The dessert thickens as it cools, providing a creamy and comforting experience that can be enjoyed warm or chilled.
This recipe showcases a balance of natural sweetness and tropical flavors, with the coconut milk providing richness and the various fruits contributing to both flavor and texture. It’s often served as a snack or dessert and adaptable with the addition of food coloring to the rice dough for visual appeal.
Ingredients
- 2 cups glutinous rice flour
- 1 cup water
- 2-3 cups water
- 2 ml can coconut milk or cream
- 1 ½ cup tapioca pearls cooked
- ¾ cup sugar
- 2 big sweet potato peeled and cubed
- 4 piece plantain banana peeled and cubed
- 1 cup jackfruit - cut into strips
Instructions
- Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. Set them aside.
- In a pot, combine 2 cups water, coconut milk, and sugar and bring to boil. Add the sweet potato cubes and cook for about 3 minutes stirring occasionally. Next, add the plantain banana cubes and cook for about 3 minutes.
- Once the sweet potatoes and bananas are almost cooked, add the sticky rice balls and let simmer until they are cooked (about 5 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.
- Add the jackfruit slices and the cooked tapioca pearls. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
- Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.
Notes
- Food coloring can be added to the sticky rice dough before forming balls for a colorful presentation.
- If the mixture thickens too much during cooking, add more water to achieve desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Calories | 726kcal | 36% |
| Carbohydrates | 179g | 60% |
| Protein | 2g | 4% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 12mg | 1% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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