Ginataang Bilo-bilo (sticky rice balls in coco milk)

Ginataang Bilo-bilo (sticky rice balls in coco milk)

Contributed by : Leizel Ann De Castro

leizel-ann-de-castro-20250208014811

Filipino Recipes : Desserts

Bilo-bilo is a popular Filipino dessert that traces its origins to the country's rich cultural traditions and its love for sweet, comforting treats. Typically, bilo-bilo is made by cooking the rice dumplings in a sweet coconut milk soup with a variety of ingredients like sweet potatoes, jackfruit, and saba bananas (a type of cooking banana), making it a colorful and hearty dessert. It's often enjoyed as a merienda (afternoon snack) or as a festive dish during special occasions like birthdays and holidays.

The name "bilo-bilo" refers to the chewy rice dumplings made from glutinous rice flour, which is the key component of this dessert. The dish itself has influences from Filipino and Asian culinary traditions, with variations found across different regions in the Philippines.

Total Time

5-10 minutes

Prepare Time

10-15 minutes

Cook Time

20-30 minutes

Recipe Servings

4-6

Ingredients for
Ginataang Bilo-bilo (sticky Rice Balls In Coco Milk)

1 cup glutinous rice flour
1 can (400ml) coconut milk
2 cups water
1/2 cup sugar (adjust to taste)
1 medium sweet potato, peeled and cubed
1 ripe saba banana, sliced
1/2 cup jackfruit (optional)
1/4 cup sago pearls (optional)

How to Make
Ginataang Bilo-bilo (sticky Rice Balls In Coco Milk)

Make the rice dumplings: In a bowl, combine the glutinous rice flour and enough water to form a dough. Roll the dough into small balls (about the size of a marble) and set aside.
Prepare the sweet potato: In a pot, bring water to a boil. Add the sweet potato cubes and cook until tender, about 10-15 minutes.
Cook the soup: Add the coconut milk and sugar to the pot with sweet potatoes. Stir until the sugar dissolves.
Add the dumplings and fruit: Drop the rice dumplings into the simmering coconut milk and cook until they float, about 5 minutes. Add the saba bananas, jackfruit, and sago pearls (if using), and cook for an additional 5-10 minutes.
Serve and enjoy: Ladle the bilo-bilo into bowls and enjoy it warm!

Notes

Ginataang Bilo-Bilo (sticky rice balls in coco milk) is best served warm, especially on cooler days when you want a comforting dessert or snack.

Leftovers: If you have leftovers, store them in an airtight container in the fridge. Reheat by gently warming in a pot with a little water or coconut milk