Filipino
Ginataang Bilo-Bilo
A warm Filipino merienda of chewy glutinous rice balls simmered in sweet coconut milk with saba banana, sweet potato, sago, and langka. It is creamy, fragrant, and best served hot or slightly warm.
Ingredients
- Small sago pearls, cooked and drained1/3 cup
- Glutinous rice flour1/2 cup
- Water, for dough1/4 cup, plus more as needed
- Coconut milk1 1/2 cups
- Water1/2 cup
- Coconut cream1/2 cup
- Brown sugar or washed sugar1/4 cup
- Purple or orange sweet potato, peeled and diced3/4 cup
- Ripe saba banana, peeled and sliced diagonally1 large
- Ripe jackfruit strips in syrup, drained1/4 cup
- Pinch of salt1
Method
- If using uncooked sago, boil it separately until translucent, rinse under cold water, drain, and set aside.
- Place the glutinous rice flour in a bowl and gradually mix in the water until a soft, smooth dough forms.
- Pinch off small pieces of dough and roll them into marble-sized balls to make the bilo-bilo.
- In a saucepan, combine the coconut milk, 1/2 cup water, sugar, and salt, then bring to a gentle simmer over medium heat while stirring.
- Add the diced sweet potato and simmer for 8 to 10 minutes, or until just tender.
- Add the bilo-bilo and cook gently, stirring occasionally, until they float and become chewy, about 5 to 7 minutes.
- Stir in the saba banana, jackfruit, and cooked sago, then simmer for 3 to 4 minutes.
- Pour in the coconut cream and simmer gently for 2 to 3 minutes, stirring often and avoiding a hard boil.
- Taste and adjust sweetness if needed, then let the ginataang bilo-bilo rest for 5 minutes before serving warm.
Common questions
Can I substitute the sweet potato, saba banana, or jackfruit in ginataang bilo-bilo?
Yes. Use regular sweet potato or ube for the sweet potato, ripe plantain or banana as a saba substitute, and canned peaches or extra banana if jackfruit is unavailable. Keep the same amounts and add tender fruits near the end.
How long does each part of the cooking process take?
Cook the sweet potato for 8 to 10 minutes until just tender. The bilo-bilo usually takes 5 to 7 minutes to float and turn chewy. Add banana, jackfruit, and sago for 3 to 4 minutes, then coconut cream for 2 to 3 minutes.
What are the most common mistakes when making ginataang bilo-bilo?
The biggest mistakes are boiling too hard, which can split the coconut milk, and overcooking the bilo-bilo until it turns mushy. Also avoid adding coconut cream too early, and simmer the sweet potato just until tender, not falling apart.
How should I store leftovers, and can I reheat this dish?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat with a splash of water or coconut milk, stirring often. Avoid boiling hard, since the rice balls can break down.
How do you serve ginataang bilo-bilo best?
Serve it warm in bowls as a dessert or snack, with extra coconut milk if you want a thinner consistency. It’s best soon after cooking, but you can also chill it slightly if you prefer a thicker, pudding-like texture.