Ginitaang Bilo Bilo

Ginitaang bilo bilo is a Filipino dish that is usually enjoyed as a dessert or as an afternoon snack especially during rainy days, as its it’s sweet, warm and comforting food.

white-bilo-bilo

The word “ginataang” means to cook a dish with coconut milk or cream, while bilo bilo” is for the rounded malagkit (sticky) rice balls. In Ilocano they called this dish as binulbol meaning sphere while others called it tambo tambo. In general the main ingredient for ginitaang bilo bilo is made up of glutinous rice, coconut milk or cream, sugar and sago pearls. And to make it more fancy, one can add ingredients like langka (jackfruit), sweet potato, grated coconut, banana and more.

purple-bilo-bilo

To have a tasty and perfect texture of ginataang bilo bilo, must have a generous amount of coconut milk or cream and also by using a first class malagkit rice (diket in Ilocano). While using the glutinous rice flour will make the bilo bilo not quite sticky and soft.

If you want to try making ginitaang bilo-bilo, below are the ingredients and steps that you  can follow. And don’t forget to share your thoughts, suggestions  about this recipe on the comment box.

I N G R E D I E N T S

  • 35 to 40 pieces glutinous rice balls (Bilo-bilo)
  • ¼ cup peeled and sliced Saba banana
  • 1 cup sweet purple potato
  • 3 cups water
  • 3 cups coconut cream
  • ¼ cup granulated white sugar
  • 1 ½ cups cooked sago

M E T H O D

To make rice balls (bilo bilo) :

  1. In a small bowl, mix 1 cup glutinous rice flour  and 1/4 cup water, preferable kneading it by hand. In case the dough turns dry, add water until it’s the right texture. Get a small amount of dough, and roll it between your hands to form a round ball bite-size in size. Having a consistent size will ensure all rice balls cook at the same time.

To cook the Ginitaang Bilo Bilo :

  1. Pour coconut milk and water in medium-sized pot and bring to a boil.
  2. Add sweet potato. Simmer for 10 minutes. If using sweet purple potato, the soup will be purple in color.
  3. Gradually add and stir in the sugar.
  4. Add the bilo bilo, wait about five minutes until they float on top. If they haven’t floated in 5 minutes, stir it and simmer until they float.
  5. Add the banana and put in the sago. Cook 8-10 minutes.
  6. Transfer to a serving bowl and enjoy.

 

 

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