Ginataang Bilo Bilo
Ginataang bilo-bilo is made with sweetened coconut milk, sticky rice balls, mini sago, and langka strips. It's creamy, delicious, and makes a filling snack or dessert.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- water
- 1/2 cup uncooked mini sago pearls
- 1 cup glutinous rice flour
- 4 cups coconut milk
- 1 cup sugar
- 1 cup coconut cream
- 1 cup ripe jackfruit (shredded)
Instructions
- 1
In a pot over medium heat, bring about 6 cups water to a boil. Add sago pearls and cook, stirring occasionally, for about 15 to 20 minutes or until soft and translucent. Rinse and drain well.
- 2
In a small bowl, combine glutinous rice flour and 1/2 cup water into a pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water.
- 3
Scoop about a teaspoon of dough and using the palms of hands, form about 1 into smooth balls. Cover prepared balls with cloth until ready to use.
- 4
In a pot over medium heat, combine coconut milk and sugar. Bring to a simmer, stirring occasionally, until sugar is dissolved. Continue to cook until slightly reduced.
- 5
Add glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to top.
- 6
Add coconut cream and stir to combine. Continue to cook until slightly thickened.
- 7
Add sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through.
- 8
Ladle in bowls and top with additional coconut cream, if desired.