Ginataang bilo bilo is a well-known Filipino dessert that is made with glutinous rice balls and coconut milk. It typically contains sago and giaco, but the more elaborate versions also contain sweet potatoes and plantains. This dessert is usually served in the afternoon and can be enjoyed hot or cold.
Ingrediants
- 20-25 glutinous rice balls (bilo bilo)
- 500 ml of water
- 2 cans of coconut milk
- 170 g of granulated sugar
- 270 g of cooked sago
- 230 g of jackfruit cut into slices
- 1 large sweet potato, peeled and diced (optional)
- 2 plantains or plantains, peeled and diced (optional)
For the rice balls
- 300 g of glutinous rice flour
- 250 ml of water
To cook sago
- 230 g of raw sago
- 1, 5 l of water
Doses for 6 servings
Steps
Part 1 of 3: Making Rice Meatballs
Step 1. Mix the glutinous rice flour and water until you get a dough
In a bowl, pour 300 g of glutinous rice flour and add 250 ml of water. Mix everything with a fork, then turn the mixture onto a flat surface and knead it for a few minutes.
- Make sure you use glutinous rice flour instead of regular rice balls, otherwise the rice balls will not acquire the right consistency, which should be slightly chewy.
- Despite the name, glutinous rice flour does not contain any traces of gluten.
Step 2. Change the consistency of the dough if necessary
The dough should be very compact, but at the same time elastic. If it's overly sticky, add a handful of glutinous rice flour. If it's too dry, add some water. Knead every time you add flour or water.
Step 3. Add food coloring to the dough if desired
It is by no means mandatory, but it can add that extra touch to the dessert. All you have to do is add 1 or 2 drops of food coloring to the mixture and knead it until it is evenly colored.
- Add more drops of food coloring until you get the desired shade. Pink, pastel purple, pale green and light orange are among the most used colors.
- To get more colors, first divide the dough into different parts and color them separately.
Step 4. Shape the dough into meatballs
Remove a small piece of dough (more or less half a spoon) with your fingers. Roll it between your palms until you have a smooth ball, then set it aside on a baking sheet lined with wax paper. Repeat this process until you get about 20 to 25 meatballs.
Step 5. Cover the meatballs with a thin cloth
Put the pan in a quiet place so you don't accidentally hit it while you prepare the rest of the recipe. Ideally, leave it on the kitchen counter at room temperature.
Part 2 of 3: Cook the Sago
Step 1. Pour the sago pearls into a pot of boiling water
To start, pour about 1.5 liters of water into a medium-sized saucepan and bring it to a boil. Then, add 230g of raw sago. You can use large or small pearls.
- If you have previously cooked sago or bought a ready-made variant, click here to continue.
- Slowly incorporate the sago to prevent the water from overflowing.
Step 2. Cook the sago over medium heat for 10 to 12 minutes
Bring the water back to a boil, then place a lid on the pot, partially covering it. Let the sago cook for 10 to 12 minutes. At the end of cooking the pearls will have a whitish color and will remain slightly raw. This is not a problem, as cooking must be completed later.
Leave the lid half open to prevent the steam from escaping
Step 3. Turn off the heat and wait for 30 minutes
Alternatively, remove the pot from the heat and set it aside. Leave the lid on the pot while you let it sit for 30 minutes. At this juncture, the steam that has been trapped inside will complete the cooking of the sago.
The larger sago pearls will not be fully cooked at this point. Don't worry - you can fix it with the next step
Step 4. Rinse the sago and repeat if necessary
Pour the pearls into a colander, then rinse them under running water. They should appear semi-transparent. If not, cook them again after changing the water in the pot. Make sure you rinse the pearls even after the second cooking.
- Small sago pearls typically require only one cooking, while large sago pearls need to be cooked twice.
- After cooking the pearls can be rinsed several times. This will remove excess starch, which can thicken the dessert at the end of the procedure.
Part 3 of 3: Finish Preparing the Ginataang Bilo Bilo
Step 1. Bring the water, coconut milk, and sugar to a boil
Take a medium-sized saucepan and pour 500ml of water into it. Add 2 cans of coconut milk and 170 g of sugar. Mix everything and bring to a boil over medium heat.
Step 2. Add the sweet potato and cooking bananas, then cook for 8 to 10 minutes
To start, peel and cut the sweet potato, then place it in the pot and cook for 5 minutes, stirring occasionally. Then peel the cooking bananas and cut them into slices before placing them in the pot. Cook the dessert for another 3-5 minutes.
Exclude the sweet potato and cooking bananas to make a simpler version and cook the dessert for 8 to 10 minutes
Step 3. Add the rice balls and simmer the dessert for 5 to 8 minutes
Gently insert one meatball at a time by placing it in the bottom of the pot. Help yourself with a spoon or ladle. Let the dessert simmer until the rice balls are cooked well and begin to float. It will take about 5 to 8 minutes.
- Stir occasionally during cooking to keep the ingredients moving and prevent them from sticking to the bottom.
- If the meatballs don't come to the surface, continue cooking and stirring them until they begin to float.
Step 4. To finish add the giaco and sago, then cook for another 3-5 minutes
Peel the jackfruit and cut it into slices before adding it to the dessert. Stir in the cooked sago and simmer for another 3-5 minutes. The dessert will be ready when the sweet potato, cooking bananas and jackfruit are soft and well cooked.
If you can't get some fresh goby, you can replace it with canned one. You should use one of about 600g
Step 5. Transfer the dessert to a bowl and serve
You can serve it while it is hot or wait for it to cool. In this case, let it cool to room temperature and then put it in the fridge for a few hours or until it has reached the desired temperature.
It is preferable that bilo bilo ginataang is served fresh. It is possible to keep it in the fridge for 2 or 3 days, but bear in mind that it will lose its original consistency. It is not recommended to warm it up
Advice
- In addition to the sweet potato (or to replace it) you can use the purple yam to modify the recipe. The dessert will turn so purple!
- You can use saba bananas, but be sure to choose soft, well-ripened ones. If they are too compact, then they are immature.
- Add a pinch of nutmeg or a teaspoon of vanilla extract to spice up the dessert even more. These ingredients should be incorporated towards the end of cooking.
- If the cake gets too thick, dilute it with water or coconut milk.
- Sago pearls can be substituted for tapioca pearls.
