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.
- 7 oz tapioca pearls
- 6 cup water
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/4 tsp ube extract (optional)
- 1 1/2 cup water
- 1 can coconut milk (13.5 oz)
- 1 cup sweet potatoes, peeled and diced into ½ inch pieces
- 3 saba bananas, sliced (or substitute plantains)
- 1 cup sweet jackfruit, sliced into thin strips
Cook tapioca pearls according to package, stirring to prevent from sticking.
Drain and rinse fully cooked tapioca with cold running water and set aside
Mix the rice flour and water in a large bowl until it forms a dough. Knead the dough until smooth
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.
Make ½ tablespoon sized balls from the dough, cover with plastic wrap and set aside
Mix the water, coconut milk and sugar in a large pot. Stir everything together and bring to a boil.
Reduce heat to simmer and add sweet potatoes and bilo-bilo. Simmer for 5-8 minutes until sweet potatoes are tender.
Add in bananas, jackfruit and cooked tapioca pearls. Simmer for another 5 minutes until bananas are tender.
Remove from heat and serve while warm.
Note that the soup will thicken as it cools down so it is best to eat it while it’s warm.