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A glass bowl filled with ginataang bilo bilo with tapioca pearls, sweet potato chunks, and purple ube dumplings, jackfruit pieces, set on a wooden surface.
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5 from 1 vote

Bilo Bilo Recipe

This ginataang bilo bilo recipe brings a glossy coconut broth cradling chewy rice balls, tender sweet potatoes chunks, custardy saba bananas, and jackfruit.
Prep Time12 minutes
Cook Time24 minutes
Total Time36 minutes
Course: Dessert
Cuisine: Filipino
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12 Cups
Calories: 311kcal
Author: Adam Sobel
Cost: $7

Equipment

Ingredients

For the Tapioca:

  • 6 cups water
  • ⅔ cup medium tapioca pearls or sago pearls

For the Rice Flour Dumplings:

For the Bilo Bilo:

  • 3 cups water
  • 2 cups sweet potatoes peeled and 2 cm. diced
  • 2 cups saba bananas or medium ripe plantains, 2 cm. diced
  • 1 ½ cups ripe jackfruit seeded and cut into strips
  • ⅔ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 ⅓ cups coconut milk 2X 400 ml. cans

Instructions

For the Tapioca or Sago Pearls:

  • Bring 5 cups (1.2 L) of water to a boil over medium-high heat. Add the tapioca or sago pearls and cook for 15 minutes, stirring occasionally to prevent sticking. Remove from heat, cover, and let stand for 10 minutes.
  • Drain through a fine-mesh strainer, rinse under cold water, and set aside.

For the Rice Flour Dumpling Dough:

  • In a medium mixing bowl, combine the glutinous rice flour, water, sugar, and salt. Mix until a smooth, soft dough forms.
  • If using ube extract, divide the dough in half and thoroughly mix it into half of the dough until evenly colored.
  • Divide the dough into small portions about 1-1 ½ teaspoons in size, and roll each into balls approximately 1 cm in diameter. Place the balls on a tray that has been lightly dusted with rice flour in a single layer until ready to cook.

To Cook the Bilo Bilo:

  • In a medium pot, bring 3 cups of water to a boil over high heat. Once boiling, add the sweet potatoes and cook for 5-6 minutes until just barely tender.
  • Gently add the rice flour balls and continue cooking for 5 minutes, or until the balls are tender and translucent in the center.
  • Add the bananas, jackfruit, then stir in the sugar, vanilla extract, and salt. Reduce to medium heat and simmer for 3 minutes.
  • Pour in the coconut milk and stir gently. Add the drained cooked tapioca pearls, remove from the heat, and serve warm.

Notes

🥥 Creme de la Creme:
Use freshly opened full-fat canned coconut milk unless you have fresh-pressed coconut milk on hand.
⏳ Ball’s In Your Court:
Watch the rice balls closely and pull them when tender and springy; overcooking turns them dense and lifeless.

Nutrition

Calories: 311kcal | Carbohydrates: 47g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 407mg | Fiber: 2g | Sugar: 20g | Vitamin A: 3183IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 3mg