Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk)
This is a delicious dessert that is usually served warm. It is perfect for those cold days when you want something like a soup but sweet. It is made of jackfruit, sweet potatoes, tapioca pearls, saba bananas and sticky rice balls cooked in a sweet coconut milk soup.
Ingredients
For the Tapioca Pearls
For the Bilo Bilo (Glutinous Rice Balls)
For the Coconut Milk Soup
Instructions
For the Tapioca Pearls
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Cook tapioca pearls according to package, stirring to prevent from sticking.
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Drain and rinse fully cooked tapioca with cold running water and set aside
For the Bilo Bilo (Glutinous Rice Balls)
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Mix the rice flour and water in a large bowl until it forms a dough. Knead the dough until smooth
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If making ube flavored rice call, divide the dough into half and put in separate bowls. Mix the ube extract in one of the bowls until fully incorporated.
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Make ½ tablespoon sized balls from the dough, cover with plastic wrap and set aside
For the Coconut Milk Soup
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Mix the water, coconut milk and sugar in a large pot. Stir everything together and bring to a boil.
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Reduce heat to simmer and add sweet potatoes and bilo-bilo. Simmer for 5-8 minutes until sweet potatoes are tender.
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Add in bananas, jackfruit and cooked tapioca pearls. Simmer for another 5 minutes until bananas are tender.
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Remove from heat and serve while warm.
Note
Note that the soup will thicken as it cools down so it is best to eat it while it’s warm.
