Ginataang Bilo Bilo (Sticky rice balls in coco milk)

Hi Friends!
About a week ago I went to a rather spontaneous family gathering on my mom’s side of the family. They made this filipino dessert: Ginataang Bilo Bilo, or just essentially sticky rice balls in coconut milk ahaha. It’s not a hard recipe to master, but it does involve a lot of mixing! My favourite part of the dessert would probably be the glutinous rice balls and the tapioca pearls.
What’s your fave?
(All rights go to their respected owner, recipe obtained from: Foxy Folksy)
  • 2 cups glutinous rice flour
  • 1 cup water
  • 2-3 cups water
  • 2 can coconut milk/cream
  • 11/2 cup tapioca pearls, cooked
  • ¾ cup sugar
  • 1 big sweet potatoes, peeled and cubed
  • 2 plantain bananas ( or 1 big), peeled and cubed
  • 1½ cup jack fruit, sliced
  1. Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. Set them aside.
  2. In a pot, combine 2 cups water, coconut milk and sugar and bring to boil. Add the sweet potato cubes and cook for about 5 minutes stirring occasionally. If using uncooked tapioca pearls you may also add it at this point. Next add the plantain banana cubes and cook for about 3-5 minutes.
  3. Once the sweet potatoes and bananas are almost cooked, add the sticky rice balls one at a time and let simmer until they are cooked (about 5-8 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.
  4. Add the jack fruit slices (if using cooked tapioca pearls, add it at this point). Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
  5. Serve hot or cold.
If you want, food color may be added to the sticky rice when it is still in dough form before forming the balls.
While cooking, you may need to add more water if it is getting too thick.