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 Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 8 Servings
Calories: 543kcal
- water
- ½ 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
For the Glutinous Rice Balls
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.
In a small bowl, combine glutinous rice flour and ½ 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.
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.
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.
Add glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to top.
Add coconut cream and stir to combine. Continue to cook until slightly thickened.
Add sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through.
Ladle in bowls and top with additional coconut cream, if desired.
Calories: 543kcal | Carbohydrates: 59g | Protein: 5g | Fat: 35g | Saturated Fat: 31g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 5mg