Traditional Filipino Food "Ginataang bilo bilo"

Ginataang Bilo bilo is a type of Filipino sweet coconut milk soup usually enjoyed as dessert or afternoon snack.

The word, ginataang means “to cook in coconut milk” and bilo bilo means chewy rice balls . The chewy rice balls are made of mochi or sweet rice flour and water.

Because this soup also has all kinds of yams as well as yellow jackfruit, tapioca pearls, and saba bananas, sometimes it’s also referred to as “Ginataang Halo Halo“. Halo-halo in Tagalog means “a mix”.

I love having Ginataang Bilo bilo served warm. It’s especially comforting on a rainy day. Others enjoy it cold and refrigerated, just like most desserts. I suggest you try it both ways and let me know which one do you like better. Maybe you’ll be a fan of both versions!

INGREDIENTS
20 to 25 pieces glutinous rice balls
4 cups coconut milk
2 cups water
1 cup sugar
2 medium kamote, peeled and cubed
2 saba bananas, peeled and cubed
1 cup coconut cream
1 cup cooked sago
1 cup ripe jackfruit (langka), shredded
For the Glutinous Rice Balls
1 cup glutinous rice flour
½ cup water

INSTRUCTIONS
In a pot, combine coconut milk, water and sugar. Bring to a boil over medium heat, stirring occasionally to dissolve sugar. Lower heat to a simmer.
Add yams and cook for about 5 minutes or until tender but firm. Add bananas and cook for about 2 minutes. Add glutinous rice balls and cook for about 8 to 10 minutes or until balls start to float on top. Add coconut cream and stir to combine. Add sago and jackfruit and continue to cook for about 3 to 5 minutes. Serve warm.
For the Glutinous Rice Balls
In a small bowl, combine glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water. Using the palms of hands, form about 1 teaspoon of dough into smooth balls. Cover prepared balls with cloth until ready to use.