Rice Recipes
Ginataan Bilo Bilo (Rice Balls, Sweet Potato & Coconut Dessert)
Ginataan Bilo Bilo is a sweet, creamy Filipino dessert that offers a truly unique flavor experience. This coconut milk-based pudding highlights two main components – chewy glutinous rice balls and soft sweet potato chunks. When combined in a rich coconut broth spiced with ginger and pandan, the result is comforting, delicious, and satisfying.
In the Philippines, Ginataan Bilo Bilo is a staple at celebrations like birthdays and holidays. The dual textures and sweet, floral coconut flavors make this dish a festive way to end a meal. Read on to learn all about crafting this classic Filipino treat.
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Ingredients and Equipment
Ginataan Bilo Bilo requires just a few simple ingredients. Here’s what you’ll need:
Ingredients
- Glutinous rice – This starchy, sticky rice is vital for making the chewy balls. Regular rice won’t achieve the same texture.
- Coconut milk – Use full-fat canned or freshly extracted milk. Avoid “light” varieties.
- Brown sugar – It adds a subtle caramel-like sweetness. White sugar also works.
- Ginger – Fresh ginger root adds a spicy, aromatic component. Ground ginger can substitute.
- Pandan – Pandan extract or leaves lend a floral, vanilla-like essence. Optional but recommended.
Equipment
- A large pot to cook the coconut milk and rice balls
- A fine mesh strainer or cheesecloth for straining coconut milk
- Measuring cups & spoons
- Mixing bowls
- A wooden spoon for stirring
- A knife for slicing ginger
How to Make Ginataan Bilo Bilo?
Follow these steps for perfect Ginataan Bilo Bilo:
Make the Rice Balls
- Rinse 1 cup glutinous rice and soak 30 minutes to 2 hours. Drain.
- Add soaked rice and 1⁄4 cup water to a blender. Blitz into a paste.
- Scoop paste by the tablespoon and shape into small balls. Set aside.
Prepare the Coconut Milk
- In a pot, combine 2 cans coconut milk, 1 cup brown sugar, 2″ ginger (peeled and sliced), and pandan if using.
- Optional: Strain the coconut milk first for an ultra-smooth texture.
- Bring to a gentle simmer over medium heat.
Cook the Dessert
- Add the prepared rice balls and sweet potato chunks to the coconut milk.
- Pro tip: Use a variety of sweet potato sizes for visual appeal.
- Simmer for 25-30 minutes, gently stirring occasionally. The sauce will thicken.
- Rice balls are ready when chewy on the outside and sticky in the center.
- Remove from heat and serve warm!
Serving Suggestions
Ginataan Bilo Bilo is often enjoyed:
- On its own as a sweet, satisfying dessert
- With a cup of Filipino brewed coffee to balance the sweetness
- With a glass of chilled fruit juice like mango or pineapple
- With a few drops of condensed milk swirled in for extra decadence
- Sprinkled with shredded coconut for added texture
- With other fruits like jackfruit or banana for variation
FAQs About Ginataan Bilo Bilo
What is the difference between Ginataang Halo Halo and bilo-bilo?
The main difference is that Ginataang Halo-Halo contains a wider variety of ingredients beyond rice balls (bilo-bilo). Halo-halo means “mix-mix” in Tagalog and includes fruits, beans, tubers along with the bilo-bilo. Ginataang Bilo-Bilo specifically focuses on the petite glutinous rice balls in coconut milk.
How many calories are in Ginataang bilo bilo?
A serving of Ginataang Bilo-Bilo contains approximately 130 calories. This is based on a recipe with 1 cup coconut milk, 1/4 cup sugar, and 10 small bilo-bilo balls. The calories come mainly from the coconut milk and sugar.
What is the substance or mixture of Ginataang Bilo Bilo?
Ginataang Bilo-Bilo is made of small soft glutinous rice balls (bilo-bilo) cooked in Ginataang, which is coconut milk flavored with pandan leaves and ginger. Other ingredients like tapioca pearls, sweet potato, or sago may be added.
What does Ginataan taste like?
Ginataan has a rich, creamy, and naturally sweet coconut flavor. The pandan leaves give it a floral, nutty aroma. When combined with the chewy bilo-bilo balls, the dish tastes comforting and satisfying. The coconut milk tends to coat the mouth.
Conclusion: Ginataan Bilo Bilo
With its unique cassava balls and sweet potato suspended in creamy coconut milk, Ginataan Bilo Bilo is a comforting Filipino dessert like no other. The sweet and floral flavors make it a festive ending to any meal. Savor this tasty tradition using fresh, quality ingredients and follow the simple steps. Pair it with coffee, juice, or more coconut for a decadent treat. Enjoy this beloved Filipino specialty on its own or share it with friends and family.
Ginataan Bilo Bilo (Rice Balls, Sweet Potato & Coconut Dessert)
Ingredients
- For the Bilo Bilo (Glutinous Rice Balls):
- Glutinous rice flour: 1 cup
- Water: ¾ cup to 1 cup (depending on the desired texture of the dough)
- For the Ginataan (Coconut Milk Mixture):
- Coconut milk: 2 (13.5 oz) cans
- Water: 2 cups
- Sugar: ¾ cup to 1 cup (depending on desired sweetness)
- Salt: ¼ teaspoon
- For the Fillings and Toppings (choose a few or use a variety):
- Sago pearls: ½ cup, cooked according to package instructions
- Langka (jackfruit): 1 cup, sliced into bite-sized pieces (can be fresh or canned)
- Sweet potato: 1 medium sweet potato, peeled and cubed (optional)
- Plantain bananas (saba bananas): 2-3 saba bananas, peeled and sliced into rounds (optional)
- Other Optional Ingredients:
- Pandan leaves (for added aroma)
- Ube extract (for purple-colored bilo bilo)
- Cheese slices (for a richer flavor in the bilo bilo)
- Leche flan (for a richer dessert experience)
- Toasted sesame seeds (for garnish)
Instructions
- Make the Bilo Bilo (Glutinous Rice Balls):
- Combine Dry Ingredients: In a large bowl, combine the glutinous rice flour.
- Gradually Add Water: Slowly add water, ¾ cup at a time, while mixing with your hands until a soft, slightly sticky dough forms. You may not need the entire cup of water, depending on the consistency of your dough. The dough should be pliable but not too sticky.
- Shape the Bilo Bilo: Pinch off small pieces of dough and roll them into balls between your palms. Aim for balls about ¾ inch to 1 inch in diameter. If the dough becomes too sticky, dust your hands with a little more glutinous rice flour. You can also add a small piece of cheese or ube paste (optional) in the center of each ball before shaping them.
- Cook the Bilo Bilo:
- Bring Water to a Boil: In a large pot, bring water to a boil.
- Drop the Bilo Bilo: Gently drop the shaped bilo bilo balls into the boiling water.
- Cook until Floats: Cook the bilo bilo for 5-7 minutes, or until they float to the surface. They will become translucent when cooked through.
- Drain and Rinse: Using a slotted spoon, remove the cooked bilo bilo from the pot and drain them well. You can rinse them briefly under cold water to stop the cooking process. Set aside.
- Make the Ginataan (Coconut Milk Mixture):
- Combine Coconut Milk and Water: In a separate pot, combine the coconut milk and water.
- Bring to a Simmer: Heat the coconut milk mixture over medium heat, bringing it to a simmer. Do not let it boil hard.
- Add Sugar and Salt: Stir in the sugar and salt. Adjust the amount of sugar to your desired sweetness.
- Optional Additions: For additional flavor, you can add a few pandan leaves to the simmering coconut milk mixture. Remove the pandan leaves before serving.
- Assemble and Serve:
- Combine Everything: Add the cooked bilo bilo, sago pearls, langka (jackfruit), sweet potato (if using), and saba bananas (if using) to the simmering coconut milk mixture.
- Heat Through: Gently simmer for another 2-3 minutes, just to heat everything through.
- Serve Hot or Chilled: You can serve Ginataan Bilo Bilo hot or chilled. If serving chilled, transfer it to a bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
- Garnish (Optional): Before serving, garnish with toasted sesame seeds for a nice finishing touch.
Notes
- Adjusting Water for Bilo Bilo Dough: The amount of water needed for the bilo bilo dough can vary depending on the brand of glutinous rice flour you use. Start with ¾ cup of water and add more, a tablespoon at a time, until you reach a soft and pliable dough consistency.
- Cooking Time for Bilo Bilo: Don't overcook the bilo bilo. They are done when they float to the surface and become translucent.
- Sweetness Preference: Adjust the amount of sugar in the ginataan to your taste. You can start with ¾ cup and add more to taste.
- Leftovers: Leftover Ginataan Bilo Bilo can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will develop further over time. Reheat gently on the stovetop over low heat until warmed through.
Nutrition Facts
Ginataan Bilo Bilo (Rice Balls, Sweet Potato & Coconut Dessert)
Serves: 2-3 servings
|
Amount Per Serving: 1 cup
|
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|---|---|---|
| Calories | 400-550 | |
| % Daily Value* | ||
| Total Fat 15-25g | 23.1% | |
| Saturated Fat 10-15g | 50% | |
| Trans Fat 0g | ||
| Cholesterol Negligible | 0% | |
| Sodium 50-100mg | 2.1% | |
| Total Carbohydrate 60-80g | 20% | |
| Dietary Fiber 2-4g | 8% | |
| Sugars 40-60g | ||
| Protein 5-10g | ||
| Vitamin A High | Vitamin C Low | |
| Calcium 10-15% | Iron 10-15% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me