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Food and Recipe Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 15, 2015.

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    • 4 plantain banana, peeled and cut into small pieces
    • 300 g sweet potato, peeled and cut into small pieces
    • 300 g ube (purple yam), peeled and cut into small pieces
    • 100 gm fresh jack fruit, sliced into thick pieces
    • 4 cups coconut milk
    • 2 cups coconut cream
    • 1 3/4 cups light brown sugar
    • 1/4 cup cooked tiny sago (tapioca pearls)
    • 2 pandan leaves
    • 1 cup glutinous rice flour
    • 1/2 cup water


    1. For "bilo-bilo" mix the glutinous rice flour and water in a mixing bowl. mix well until you reach a dough-like consistency.
    2. With your hands, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
    3. In a big pot, bring coconut milk and pandan leaves to boil.
    4. Add in the sugar and stir to dissolve.
    5. Add the purple yam, and sweet potato and simmer for 3 minutes.
    6. Add banana, jack fruit cooked sago, "bilo-bilo" and coconut cream. Simmer for another 4 minutes or until the purple yam and sweet potato are almost cooked and bilo-bilo float.
    7. Serve hot.
    Yamato Kurusawa likes this.
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