Guinataang Bilo-Bilo

Ingredients :

  • 1 cup glutinous rice flour
  • 1/2 cup dried tapioca pearls
  • 2-1/2 cups coconut milk
  • 10 cups water
  • 2-1/2 cups sweet potato, peeled and cubed
  • 1 cup sugar
  • 3 ripe saba (plantain) bananas, sliced into rounds
  • 5 fresh or canned jackfruit, cut into strips
(Cooking Measurements )

Cooking Procedures :

  1. Prepare Bilo-bilo (Rice Balls): Combine rice flour with 4 tbsp. water in a bowl; mix well. Form into small balls, about 1/2 in. diameter. In a pot, pour 8 cups of water and bring to a boil. Drop each balls in the boiling water; cook for 5 minutes or until they float. Remove rice balls; set aside.
  2. Boil tapioca pearls in the same pot over medium heat until soft and translucent. Drain and set aside.
  3. In a saucepan, combine 2 cups of coconut milk and 2 cups of water; bring to a boil. Add sweet potatoes; cook over medium heat for 15 minutes. Add cooked tapioca, sugar and cooked rice balls; cook for 10 minutes.
  4. Add jackfruit strips and banana rounds; cook for 5 minutes until everything is tender. Add the remaining 1/2 cup of coconut milk; bring to boil. Reduce heat to low; simmer for another 3 minutes.
  5. Ladle onto individual bowls; serve warm or chilled this guinataang bilo-bilo.
  6. Serves 4.

My Recipe Rating is 4.6 out of 5 stars: with 2 comment review(s)

Check Out More

Filipino Desserts

Have You Tried These Other Filipino Desserts ?

Maruya (BananaFritters)

This version of Maruya is one that I usually buy for my merienda when I was in the Philippines. I sometimes buy them in a bamboo stick or in a hand fan shape coated with sugar. But their where times that after siesta, my mom will cook us maruya in our merienda before playing outside during summer time. Ingredients : 1/2 cup flour 3/4 tsp. bak[...]

When we are still in the Philippines, we used to go to Goldilocks to buy different types of Polvoron flavor. In all the varieties, I still like the traditional polvoron flavor compared to pinipig, strawberry, cookies and cream, and the polvoron with cashew nuts.   Ingredients : 2 cups all-purpose flour (or cake flour) 1 cup sugar 1 cup p[...]

Ingredients : 1-1/4 cups water 3/4 cup brown sugar 1 cup flour 1 tsp. lye (lihiya) water, for cooking grated fresh coconut Cooking Procedures : Bring water and sugar to a boil. Let cool. Add to flour, stir until smooth. Add lye water (lihiya) and mix well. Boil some water in the steamer. Stir flour mixture to recombine. Fill greased small mu[...]

Minatamis Na Saging

Ingredients : 6 medium ripe saba (or plantain bananas) 2 cups sugar 3 cups water 1/2 tsp. salt Cooking Procedures : Pour water in a saucepan.  Stir in sugar and salt to dissolve.  Heat over medium heat.  Bring syrup to a boil and then lower the heat and let it simmer for 10 minutes. Peel bananas and cut into 1/2 inch slices.  Add to simm[...]

  Ingredients: 1 box of Graham crackers 1 box of Graham crumbs (optional) 2 small cans Nestle cream 1 can of Condensed milk 1 can of Evaporated milk 6 ripe mangoes, sliced Instructions: Prepare a rectangular glass dish with or without lid. In a bowl, whisk Nestle cream until smooth. Add the condensed and evaporated milk. Whisk until well[...]

2 Responses to “Guinataang Bilo-Bilo”

Read below or add a comment...

  1. Klay says:

    This is one of my favorite merienda. Although I didn’t got the right sweetness on my first try, maybe I will next time. hehe… Thanks for the recipe!

  2. Rafaela Gomiz says:

    Thank you for publishing these recipes of typical Filipino sweets . I have been away from the P.I. since 1967 and was always longing to try them once more, however until I discovered you in internet I was lost. Now I can do them myself at home. Thank you once more.

Leave A Comment...

*