Ginataang Bilo Bilo

In celebration of the Chinese New Year ahead, I’d like to share with you this sweet and creamy ginataang bilo bilo recipe. Chinese tangyuan or what we call bilo-bilo in the Philippines, are sticky rice balls formed from a mixture of glutinous rice flour and water. They are commonly served during festivals, wedding celebrations and other family gatherings to symbolize union and togetherness.

Ginataang bilo bilo is a simplified version of ginataang halo-halo, prepared sans the saba bananas and sweet potatoes. Like the latter, this simple concoction of glutinous balls, mini sago pearls and jackfruit strips is also widely enjoyed as a dessert or midday snack. Although this ginataan will keep safely in the refrigerator for a couple of days or so, it is best consumed fresh from the pot as the rice balls tend to harden when cold. Not a problem, really, as I hardly have leftovers with everyone happily digging in to the last drop.

Ginataang Bilo Bilo

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Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Yield: 8 Servings

Ingredients

• ½ 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
• ½ water

Instructions

1. 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.
2. In a deep pot over medium heat, combine coconut milk and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.
3. 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

1. 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.