Ginataang Bilo Bilo Recipe

Imagine tender sweet potatoes, juicy jackfruit, chewy tapioca pearls, and nice bilo bilo swirling in creamy coconut sauce. If you like what you see, stick around for this ginataang bilo bilo recipe. 

What is Ginataang Bilo Bilo?

In Tagalog, “ginataan” means “cooked or simmered in coconut milk”. The term came from the word “gata,” which means “coconut milk”. 

On the other hand, bilo bilo came from the Tagalog word “bilog,” which means “round.”  Bilo bilo refers to handmade round balls usually made of water and glutinous rice flour. Hence, ginataang bilo bilo means round rice balls cooked in coconut milk. 

There are many versions of ginataang bilo bilo in the Philippines. Different regions have different ingredients, but the basics remain: the creamy coconut milk and round rice balls. 

What’s great about ginataang bilo bilo is its flexibility. You can make it to your liking by adding any ingredient you want, such as sweet potatoes, jackfruit, tapioca pearls, saba bananas, and purple yam. You can even add other ingredients to make it more colorful.

Ginataang Bilo Bilo Cooking Tips

Here are some cooking tips that will help you get this ginataang bilo bilo recipe right:

1. You can make it as colorful as you want. 

Of course, you can always create regular bilo bilo made from water and glutinous rice flour. However, you can add food color to the rice balls to make them more attractive. 

2. Cook the sago ahead of time in a separate pot of water. 

We recommend cooking the sago (white tapioca pearls) ahead of time. Cooking them in coconut milk will require you to cook the dish for long. The pearls will also make the coconut milk extremely thick. 

By cooking the sago ahead of time in boiling water, the consistency of your ginataang bilo bilo will stay nice.

3. You can use different roots for variety. 

To make this delicious treat, you can use cassava, taro, ube, and different sweet potatoes. Aside from being tasty, you can easily substitute one for the other.

4. Cut the roots into similar sizes.

Cutting the roots into the same sizes ensures they cook evenly and on time. The roots take longer to cook, so cutting them into ½-inch even pieces will decrease cooking time. 

5. Ginataang bilo bilo becomes thicker as it cools.

Take note that the dish will become thicker as it cools. So, try not to overcook it. You should also remember that the sago will get slightly larger since it’ll absorb the coconut milk over time. 

What to Serve With Ginataang Bilo Bilo

Do you want to take your ginataang bilo bilo to the next level? Serve it with these dishes: 

Fresh Fruit

Tropical fruits like pineapple, mango, or papaya contrast the creamy and sweet flavors of the dish. Simply slice any tropical fruit of your choice and serve it on the side. 

Rice Cakes

Also known as kakanin, rice cakes such as puto, puto bumbong, kutsinta, and sapin-sapin are great additions to this dish. They also complement the creamy texture of the ginataang bilo bilo. 

Tea 

You can also serve this dish with hot tea. The refreshing taste of the tea complements the dish well. Green and yellow tea are among the best choices. 

Coffee

Another beverage you can pair with ginataang bilo bilo is coffee. You can serve it hot or cold. The rich, slightly bitter coffee contrasts well with the creamy, sweet coconut milk. 

Toasted Coconut Flakes

Do you want to add a crunchy, nutty twist to this treat? Try sprinkling toasted coconut flakes over it and see what your loved ones or customers think. 

Ice Cream

A scoop of vanilla, chocolate, cheese, mango, or coconut ice cream makes this dish more decadent, especially if it’s served warm.

Savory Snacks

If you want to experiment with different flavors and textures, we recommend serving your ginataan with tasty snacks like lumpia or chicken empanadas. These savory snacks can balance the creamy and sweet bilo bilo. 

How to Store Ginataang Bilo Bilo

Properly storing this dish is crucial to maintain its chewy texture and delightful.

After preparing this delicious Filipino dessert, you must let it cool down to room temperature. Storing it while hot can cause moisture to build up inside the container, which can mess up its texture and flavor.

Once cooled, place the ginataang bilo bilo in an airtight container. Doing this prevents other flavors and odors from mixing with the dish. 

Then, place it inside the fridge. You can refrigerate it for three to five days without messing with its freshness. Although it can be frozen, freezing and thawing can change the consistency and creaminess of the dish. 

If you’re ready to enjoy it, reheat the dish gently. Place it on low heat and add some coconut milk since the dish thickens when cooled.

Ginataang Bilo Bilo Recipe

Cuisine: Filipino

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 16

Ingredients

2 cups coconut cream

1 cup uncooked mini sago pearls

2 cups glutinous rice flour

8 cups coconut milk

2 cups sugar

7 cups water

2 cups ripe jackfruit, shredded

Instructions

1. Boil six cups of water in a pot over medium heat. 
2. Add the sago and cook. Stir the sago occasionally for 15 to 20 minutes or until soft and translucent. Rinse the pearls and drain them.
3. Mix glutinous rice flour and ½ cup water in a bowl to make dough. If the dough turns out too sticky, add more flour. If it’s too crumbly, add more water.
4. Scoop about a teaspoon of the dough. Use the palm of your hand to form it into small, smooth, round balls. Then, cover the balls with cloth until they’re ready to use.
5. Next, combine coconut milk and sugar in a pot over medium heat. Bring the mixture to a simmer. Occasionally stir it until the sugar dissolves. 
6. Then, add the glutinous rice balls and cook for 8 to 10 minutes or until the rice balls start to float to the top.
7. Pour coconut cream and stir to combine. Continue to cook until the mixture slightly thickens.
8. Add sago and jackfruit to the mixture. Continue to cook for 3 to 5 minutes or until the jackfruit slightly softens. 
9. Use a ladle to transfer the ginataan to bowls and top with additional coconut cream, if needed.
10. Enjoy!

Frequently Asked Questions

Is binignit and bilo bilo the same?

Binignit and bilo bilo are similar but not identical. Bilo bilo refers to glutinous rice balls in coconut milk with a thicker consistency. On the other hand, binignit is more soup-like.

Conclusion

Ginataang bilo bilo is the epitome of creaminess. The thick, rich coconut milk combined with the chewy bilo bilo and sago makes this dish a wonderful addition to your table. So what are you waiting for? Try this ginataang bilo bilo recipe now! 

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