This ginataang Bilo-Bilo recipe is a comfort food from the Philippines featuring chewy, glutinous rice balls in creamy coconut milk. This Filipino dessert recipe includes cassava, sweet plantains, and optional jackfruit strips for added flavor. It's quick to make and perfect for rainy days!
The bilo-bilo (chewy rice balls) created in this recipe can also be added to Binignit and Sweet Ginataang Munggo.
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Bilo-bilo with coconut cream can be eaten hot or cold, making it great for both dessert and an afternoon snack.
With a cup of coffee or tea, it's even a great choice for breakfast. People love this warm treat even more when it's raining outside.
What is Bilo-Bilo?
Ginataang bilo-bilo dish likely evolved gradually rather than appearing at a single point in time. Its fundamental elements - sweet coconut milk, root crops, bananas, sago pearls or small tapioca pearls and glutinous rice - trace back to pre-Hispanic cuisine.
Over centuries, with the influence of Spanish-era sweeteners and the natural evolution of local culinary traditions, the ginataan dessert soup took on its present form.
Today, it’s celebrated as a comforting, nostalgic dessert that carries echoes of the Philippines’ ancient food heritage.
Health Benefits of Jackfruit
Although it’s optional in the recipe, adding jackfruit can enhance both flavor and nutrition. This tropical fruit is rich in:
- Dietary Fiber: Helps support healthy digestion and regularity.
- Antioxidants (Vitamin C): Supports the immune system, helps with collagen production, and can contribute to overall skin health.
- Essential Nutrients: Contains a range of vitamins and minerals, including several B vitamins, potassium, protein and magnesium, all of which are important for maintaining energy levels, proper nerve function, and heart health.
Variations
- Citrus Twist - Add a few drops of calamansi juice or lemon zest to the rice ball dough for a subtle citrus aroma to brighten the creamy base.
- Root Crops Galore - Include diced sweet potato (kamote), purple yam (ube chunks), or taro (gabi) to add layers of natural sweetness, color, and texture.
- Thin or Thick - Adjust the thickness by adding more water or coconut milk if you prefer a more soupy consistency, or simmer it longer for a thicker, heartier dessert.
Substitutions
- Glutinous rice flour - Substitute with regular rice flour, mixed with a bit of tapioca starch.
- White sugar - Use coconut sugar or brown sugar instead for a healthier alternative.
- Ube extract - Stir in and replace ube extract with vanilla extract instead.
- Coconut milk - is key for flavor. But if not available, use milk alternatives plus coconut essence.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
While this dessert can technically be frozen, the texture may change upon thawing. For best results, enjoy it fresh or refrigerated.
Ingredients
Listed below are all the ingredients you will need (omitting quantities):
- ube extract
- glutinous rice flour
- water
- chopped cassava
- chopped saba banana
- white sugar
- coconut milk (canned)
- water
- sliced jackfruit (langka)
See the recipe card for quantities.
Instructions
In a bowl, combine the glutinous rice flour, ube extract, and ½ cup of water. Knead the mixture until well blended and smooth.
Using a spoon, portion out small amounts of dough and roll into small balls. Set aside.
In a large pot, combine 2 cups of water, coconut milk, and white sugar.
Bring to a boil over medium heat.
Add the chopped cassava and prepared glutinous rice balls to the boiling coconut mixture. Cook until slightly soft, about 8-10 minutes.
Stir in the chopped saba (sweet plantains) and let the mixture simmer until the plantains are fully cooked.
If using, add the sliced jackfruit and mix well. Check the sweetness, adjust if needed, and serve warm!
Hint: Use a light swirling motion with a wooden spoon so you don’t accidentally break the delicate rice balls.
⭐ Top Tip
To avoid scorching and ensure even cooking, stir the coconut milk mixture frequently but gently. Coconut milk can burn at the bottom of the pot if not stirred, and the bilo-bilo can stick together if left in one spot too long.
FAQ
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Easiest Bilo-Bilo
Equipment
- Large pot
- Mixing bowl
- Spoon for portioning dough
- Knife for chopping fruits
- Measuring cups and spoons
Ingredients
For the Dough:
- 1 cup glutinous rice flour
- 1 teaspoon ube extract
- ½ cup water
For the Soup Base:
- 2 cups water
- 3 cups coconut milk
- 1 cup white sugar
For the Add-ins:
- 1 cup chopped cassava
- 1½ cups chopped saba sweet plantains
- ½ cup sliced jackfruit optional
Instructions
Prepare the Glutinous Rice Balls:
- In a mixing bowl, combine the glutinous rice flour, ube extract, and ½ cup of water.
- Knead the mixture until a smooth dough forms.
- Use a spoon to portion out small amounts of dough and roll them into small balls. Set aside.
Prepare the Sweet Coconut Soup Base:
- In a large pot, combine 2 cups of water, coconut milk, and white sugar. Bring the mixture to a boil over medium heat.
Cook the Ingredients:
- Add the chopped cassava and prepared glutinous rice balls to the boiling coconut mixture. Cook until the cassava and rice balls become slightly soft (about 8-10 minutes).
- Add the chopped saba (sweet plantains) and simmer until everything is cooked through and tender.
Optional Add-In:
- If using, add the sliced jackfruit and mix well.
Taste and Serve:
- Check if the sweetness is to your liking, adjust if needed, and serve hot or warm.
Watch The Recipe Video!
Sweet says
This is one of the favorite Filipino comfort foods! Yummy!
Lainey says
Agreed, Sweet! Nothing beats the comfort of Filipino food—so delicious! 🍛❤️
Alex says
A staple at all my parties! Thank you, Lainey! 🤗