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4.8 from 5 votes

Ginataang Bilo Bilo

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 Servings


  • 1/2 cup uncooked mini sago pearls
  • water
  • 20 to 25 pieces glutinous rice balls
  • 5 cups coconut milk
  • 1 cup sugar
  • 1 cup coconut cream
  • 1 cup ripe jackfruit shredded

For the Glutinous Rice Balls

  • 1 cup glutinous rice flour
  • 1/2 water


  • 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 deep pot over medium heat, combine coconut milk and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
  • 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. Add sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through. Serve warm.

For the Glutinous Rice Balls

  • In a small bowl, combine glutinous rice flour and water into a stiff but pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water. Using the palms of hands, form about 1 teaspoon of dough into smooth balls. Cover prepared balls with cloth until ready to use.