Go Back
+ servings
eating ginataang bilo-bilo from a bowl
Print Recipe
4.84 from 6 votes

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
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 8 Servings
Calories: 543kcal

Ingredients

  • 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

    Instructions

    • 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.

    Nutrition

    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