Ginataang Bilo-Bilo

Ginataang Bilo-Bilo is a popular Filipino dessert made from glutinous rice flour with banana saba, sweet potatoes, mini tapioca cooked in coconut milk. It is usually cooked with ripe jackfruit but my family is not fond of jackfruit so I added whole kernel corn and it turned out so delicious.

Make it today and share with family and friends. Learn how to make a delicious Ginataang Bilo-Bilo by watching the video below. The instructions below will also guide you with the steps. It is definitely easy and simple to make. Fell free to add cassava and also taro root or gabi.

Ginataang Bilo-Bilo is one of the Filipinos favorite mid-afternoon snack or dessert that can eaten hot or chilled. It's like a sweet coconut milk soup. My favorite part of Ginataang Bilo-Bilo is the chewy rice balls or bilo-bilo and the mini tapioca.

Check related recipes below. Click on the name link below the pictures to see complete recipe. You can also follow Casa Baluarte Recipes on FACEBOOK, YOUTUBE, INSTAGRAM and PINTEREST for more home-cooking recipe and easy to follow cooking videos.

  • 1 cup glutinous rice flour
  • 1/2 cup cold water
  • few drops of buko pandan flavor
  • 2-3 cups of water
  • 2 cans (13.5 oz) coconut milk
  • 1/2 cup sugar 
  • 1 can whole kernel corn (including the brine)
  • 1 cup (2 small) sweet purple potato, cubed
  • 2 cups (4 small) sweet potato, cubed
  • 2 cups (4-5 pieces) banana saba, sliced into bite size pieces
  • 2 cups cooked tapioca sago (see instructions below on how to cook the sago)

  1. Cook sago (see instructions below) and set aside.
  2. Combine glutinous rice flour and cold water. Add few drops of buko pandan flavor and mix until smooth like a dough. Scoop about a teaspoon of the mixture and form them into balls. Set aside.
  3. In a pot, combine water, coconut milk and sugar. Stir until sugar is dissolved. Add more sugar as needed. Simmer for about 5 minutes. Add kernel corn including the brine to the pot and simmer for around 5 minutes.
  4. Add purple and yellow sweet potatoes to the pot. Simmer for about 10 minutes or until sweet potatoes are half-way cooked while stirring occasionally. Add banana saba to the pot and continue to simmer for additional 10 minutes, stirring occasionally. 
  5. Add glutinous rice flour balls (bilo-bilo) to the pot. Simmer for about 5 minutes or the bilo-bilo starts to float (they are done). Add cooked sago (tapioca) and gently stir. Simmer for additional 5 minutes or until tapioca is fully cooked. Transfer in serving bowls and serve warm. Enjoy!

Instruction on how to cook the Tapioca (Sago) Pearls
  1. Bring water into a boil. Once water starts to boil, slowly add 1/2 to 3/4 cup uncooked mini tapioca balls. Cook over medium heat for about 10 minutes while stirring occasionally. If you want it a little sweeter, add 1/2 cup light brown or white sugar to the cooking sago and gently stir to dissolve the sugar. Cook for additional 5 minutes or until translucent. Remove pot from heat and rinse and drain sago in running water for few times until no longer hot. Place sago in a bowl and soak in water until ready to use. Drain sago before using. 

(click on name link below the picture to see complete recipe)

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