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Ginataang Bilo-bilo Recipe


For bilo-bilo:
  • 1 cup glutinous rice flour (I used Mochiko)
  • 1/2 cup water
For Ginataan:
  • 1 1/2 cup sweet potatoes (kamote), diced
  • 1 cup taro roots (gabi), diced
  • 1 1/2 cups purple yam (ube), diced
  • 2 cups plantains (saging na saba), diced
  • 1/2 cup ripe jackfruit (langka), sliced
  • 2 cups cooked small tapioca pearls(sago)
  • 1 cup granulated sugar (adjust to your preferred taste)
  • 2 cans(14 oz) coconut milk, about 4 cups
  • 1 1/2 cups water (add more depending on your preferred consistency)
Ginataang Bilo-bilo Recipe

  1. Prepare your Bilo-bilo by combining the glutinous flour and water. Mix until well-combined and has a soft dough consistency. Shape into small balls. You should be able to make about 15-18 balls. Set aside.
  2. Boil water in a large cooking pan.
  3. Add 1 can (about 2 cups) of coconut milk then wait until it boils.
  4. When boiling, add the sweet potato (kamote), taro roots (gabi), and purple yam (ube). Simmer for 7 minutes.
  5. Add the remaining coconut milk, sugar, and glutinous rice balls (bilo-bilo) then stir and simmer for 8 more minutes.
  6. Add the plantains(Saging na Saba) and cook for an additional 4-5 minutes.
  7. Next, add the jackfruit (langka) and cook for 3 minutes more.
  8. Slowly add the cooked Sago (Tapioca Pearls) then stir. Simmer for 1-2 minutes then turn off heat.
  9. You can serve hot or cold. Sauce will also thicken as it cools down.
  10. Enjoy your ginataang halo-halo with bilo-bilo!

Ginataang Bilo-bilo Recipe Ginataang Bilo-bilo Recipe Reviewed by kuji hara on 9:57 AM Rating: 5

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