Discover the irresistible charm of Filipino cuisine with Bilo-Bilo, a sweet and creamy dessert made with glutinous rice balls, coconut milk, and tropical fruits. Perfect for family gatherings or a comforting treat, this traditional recipe will transport your taste buds straight to the Philippines.
Bilo-Bilo Recipe :
Bilo-Bilo, also known as Ginataang Bilo-Bilo, is a beloved Filipino dessert that combines chewy rice balls, sweet coconut milk, and an assortment of fruits like bananas, jackfruit, and sweet potatoes. Whether served warm or chilled, this classic dish is a must-try for anyone craving a taste of the tropics.
History of the Recipe :
Bilo-Bilo has its roots in the Philippines and is often enjoyed during special occasions, fiestas, or as a merienda (snack). The name “bilo-bilo” refers to the chewy glutinous rice balls that are the star of the dish. This dessert is a variation of Ginataang Halo-Halo, which features a mix of ingredients cooked in coconut milk. Over generations, Bilo-Bilo has become a favorite comfort food, symbolizing warmth, hospitality, and the rich culinary heritage of the Philippines.
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Bilo-Bilo Recipe
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup water (for rice balls)
- 4 cup coconut milk
- 1 cup water (for cooking)
- 1/2 cup sugar (adjust to taste)
- 1 cup diced sweet potato
- 1 cup diced taro (optional)
- 1 cup saba bananas, sliced (or plantains)
- 1/2 cup jackfruit strips
- 1/2 cup cooked sago pearls (tapioca pearls)
- 1/4 tsp salt
Instructions
Prepare the Rice Balls :
- In a bowl, combine glutinous rice flour with 1/2 cup of water. Mix until it forms a smooth dough.
- Roll the dough into small balls, about the size of marbles. Set aside and let rest for 10 minutes.
Cook the Coconut Milk Base :
- In a large pot, combine coconut milk, 1 cup of water, and sugar. Stir and bring to a gentle simmer over medium heat.
- Add the sweet potato and taro, cooking for 10 minutes or until tender.
Add the Rice Balls :
- Gently drop the rice balls into the simmering coconut milk. Cook for 5-7 minutes, or until the balls float to the surface, indicating they are cooked.
Add Fruits and Sago :
- Stir in the sliced saba bananas, jackfruit, and cooked sago pearls. Simmer for another 5 minutes.
Season and Serve :
- Add a pinch of salt to enhance the flavors. Serve warm or chilled, depending on your preference.
Notes
- Adjust the sweetness to your liking by adding more or less sugar.
- For added flavor, you can include pandan leaves while simmering the coconut milk and remove them before serving.
- Leftovers can be refrigerated and reheated gently, though the consistency may thicken over time.
Tips for Bilo-Bilo Recipe :
- Ensure the rice balls are small and uniform in size to cook evenly.
- Stir occasionally while cooking to prevent the coconut milk from curdling.
- Substitute ingredients like yam or ube for taro to add a unique twist.
FAQs for Bilo-Bilo Recipe :
- Can I make the rice balls ahead of time?
Yes, you can shape the rice balls in advance and store them in an airtight container in the refrigerator for up to 24 hours. - What other fruits can I use?
Mangoes, lychees, or pineapples can be used for a tropical variation. - Can I use canned coconut milk?
Absolutely! Canned coconut milk works perfectly for this recipe.
Conclusion :
Bilo-Bilo is more than just a dessert; it’s a culinary experience that showcases the flavors and textures of the Philippines. Whether you’re new to Filipino cuisine or revisiting childhood favorites, this sweet and creamy treat will surely leave a lasting impression. Try this recipe and share the joy of Bilo-Bilo with family and friends!