Authentic Filipino Ginataang Bilo-bilo Recipe

Ingredients

  • 1 cup of glutinous rice balls (bilo-bilo)
  • 2 cups of sweet potatoes, peeled and cubed
  • 2 cups of ripe saba bananas, peeled and sliced
  • 1 cup of jackfruit, sliced
  • 2 cups of coconut milk
  • 1 cup of coconut cream
  • 1 cup of sugar
  • 1 cup of water
  • 1 cup of tapioca pearls

Steps and instructions

  1. Prepare the tapioca pearls. In a pot, boil water and cook the tapioca pearls until translucent. Set aside.
  2. Prepare the bilo-bilo. In a bowl, mix the glutinous rice flour with water until it forms a dough. Pinch small amounts of dough and roll into small balls. Set aside.
  3. In a large pot, pour in the coconut milk and let it simmer over medium heat.
  4. Add in the sugar and stir until it fully dissolves.
  5. Add the sweet potatoes and cook until half-done.
  6. Next, add the saba bananas and continue cooking for a few minutes.
  7. Add the jackfruit and the cooked tapioca pearls. Stir gently.
  8. Finally, add the bilo-bilo and cook until they float to the top, indicating they are done.
  9. Lower the heat, pour in the coconut cream, and let it simmer for a few more minutes. Be sure not to let it come to a full boil.
  10. Remove from heat and let it cool a bit before serving. Enjoy your Ginataang Bilo-bilo!

Tools for making

  • Pot - used for boiling the tapioca pearls and cooking the ingredients
  • Bowl - used for mixing the glutinous rice flour with water to make the bilo-bilo dough
  • Large spoon - used for stirring the coconut milk, sugar, and other ingredients
  • Knife - used for peeling and cutting the sweet potatoes and saba bananas
  • Cutting board - used as a surface for safely cutting the fruits and vegetables
  • Pot lid - used to cover the pot while simmering the ingredients

Recipe variations

  • Add taro root (gabi) or yam instead of sweet potatoes.
  • Include other tropical fruits such as mango or pineapple.
  • Replace the glutinous rice balls with mochi balls.
  • Add cooked tapioca pearls with different colors for a more vibrant presentation.
  • Make it vegan by using plant-based milk instead of coconut milk and omitting the bilo-bilo.
  • Add pandan leaves or pandan extract for a fragrant twist.
  • Include other root vegetables such as purple yam (ube) or cassava.
  • Add a pinch of salt to enhance the flavors.
  • Make it a savory version by adding shrimp or chicken.
  • Experiment with different sweeteners such as palm sugar or honey.

Recipe overview

Ginataang Bilo-bilo is a beloved dessert in the Philippines, known for its sweet and creamy flavor profile mixed with a variety of textures from the incorporated fruits and rice balls. This dessert stew is traditionally served warm and is particularly popular during the cooler months or rainy season. The combination of sweet potatoes, bananas, jackfruit, tapioca pearls, and glutinous rice balls provides a delightful contrast, all bound together by the rich and velvety coconut milk and cream. Expect a comforting and indulgent dessert experience that will transport you straight to the tropical heart of the Philippines. This recipe will guide you through the process, ensuring a successful dish that you can enjoy at home.

Common questions

  1. How do I make the bilo-bilo or glutinous rice balls? To make the bilo-bilo, mix glutinous rice flour with water until it forms a dough. Pinch small amounts of dough and roll into small balls.
  2. How do I prepare the tapioca pearls? In a pot, boil water and cook the tapioca pearls until they become translucent. Set them aside.
  3. How do I know when the bilo-bilo is cooked? The bilo-bilo is cooked when they float to the top while simmering in the coconut milk mixture.
  4. Can I substitute the sweet potatoes, bananas, or jackfruit? Yes, you can substitute these ingredients with others of your preference. However, keep in mind that it may alter the overall taste and texture of the dish.
  5. Can I use canned coconut milk instead of fresh? Yes, you can use canned coconut milk as a substitute for fresh coconut milk. However, the taste and consistency might vary slightly.
  6. Can I store the leftovers? Yes, you can store the leftovers in an airtight container in the refrigerator. Reheat before serving.

Serving dishes and utensils

  • Large Pot - Needed for cooking the ginataang bilo-bilo and accommodating all the ingredients.
  • Mixing Bowl - Used for mixing the glutinous rice flour with water to form the bilo-bilo dough.
  • Pot for Boiling Tapioca Pearls - Required for boiling the tapioca pearls until translucent.
  • Stirring Spoon - Essential for stirring the coconut milk, sugar, and other ingredients together.

Origin stories

Ginataang Bilo-bilo, a classic Filipino dessert, is a testament to the country's rich and diverse culinary history. Many of the key ingredients—such as coconut, saba bananas, and jackfruit—are native to the Philippines and are a staple in many traditional dishes. The dessert's name, Ginataang Bilo-bilo, is a delightful mouthful. "Ginataan" is a cooking process that involves simmering in coconut milk, which is a common technique in Filipino cuisine. "Bilo-bilo," on the other hand, refers to the glutinous rice balls that are a highlight of this dish. These chewy delights, together with the natural sweetness from the ripe fruits and creamy coconut milk, create a symphony of flavors that is both comforting and nostalgic for many Filipinos. More than a dessert, Ginataang Bilo-bilo is a reflection of the Philippines' tropical abundance and the locals' ingenious use of available resources to create hearty and satisfying dishes.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.