This Bilo-Bilo recipe is a comfort food from the Philippines featuring chewy, glutinous rice balls in creamy coconut milk. This Filipino dessert recipe also includes cassava, sweet plantains, and optional jackfruit for added flavor. It's quick to make and perfect for rainy days!
The bilo-bilo (sticky rice balls) created in this recipe can also be added to Binignit and Sweet Ginataang Munggo.
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.
Ingredients
- ube extract
- glutinous rice flour
- water
- chopped cassava
- chopped saba banana
- white sugar
- coconut milk (canned)
- water
- optional: sliced jackfruit (langka)
See the recipe card for quantities.
Instructions
- Combine glutinous rice flour, ube extract, and a cup of water: Knead until well blended.
2. Using a spoon, portion each dough and form it into a small ball. Set Aside.
3. Place 2 cups water, coconut milk, and sugar in a pot and bring the mixture to a boil.
5. Add the sweet plantains and simmer until cooked through.
4. Add the chopped cassava and glutinous balls and cook until they become slightly soft.
6. Optional: Add the sliced jackfruit and mix well.
Taste to see if it is sweet enough, and serve. Enjoy!
Hint: Don't have glutinous rice flour on hand? You can substitute regular rice flour mixed with a bit of tapioca starch for similar results.
Substitutions
- Substitute glutinous rice flour with regular rice flour, mixed with a bit of tapioca starch.
- Use coconut sugar or brown sugar instead of white sugar for a healthier alternative.
- Replace ube extract with vanilla extract instead.
- Canned coconut milk also works well for this recipe.
Variations
- You can add small tapioca pearls or cooked sago to the mixture.
- Add vegetables like taro, sweet potatoes, and purple yam (ube).
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.
FAQ
To thicken the Bilo-Bilo soup, you can let it simmer uncovered for a longer period to allow the liquid to reduce and thicken naturally. Alternatively, you can add a bit of glutinous rice flour as well.
Bilo-bilo and binignit, both Filipino desserts, use coconut milk and glutinous rice balls, but they are created differently. Bilo-bilo has cassava, sweet plantains, and jackfruit. Binignit has more root crops such as taro and sweet potato, as well as sugar palm fruit (kaong) and tapioca pearls.
"Bilo-bilo" comes from a Filipino term that refers to 'bilog' (circular) chewy glutinous rice balls typically used in this dessert.
Bilo-Bilo Recipe
Equipment
- Large pot
- Mixing bowl
- Spoon for portioning dough
- Knife for chopping fruits
- Measuring cups and spoons
Ingredients
- 1 teaspoon ube extract
- 1 cup glutinous rice flour
- ½ cup water
- 1 cup chopped cassava
- 1½ cup chopped saba (sweet plantains)
- 1 cup white sugar
- 3 cup coconut milk
- 2 cups water
- ½ cup sliced jackfruit optional
Instructions
- Combine glutinous rice flour, ube extract, and a cup of water: Knead until well blended.
- Using a spoon, portion each dough and form into a small ball. Set Aside.
- Place 2 cups water, coconut milk, and sugar in a pot and bring the mixture to a boil.
- Add the chopped cassava and glutinous balls cook until it becomes slightly soft.
- Add the sweet plantains and simmer until cooked through.
- Optional: Add the sliced jackfruit and mix well.
- Check if it is sweet enough and serve.
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