Creamy Ginataang Bilo-bilo
Ginataang bilo-bilo is a classic Filipino dessert made from a healthy mix of ingredients such as jackfruit, sweet potato, cassava, coconut milk, and plantain.
Servings: 8 people
Ingredients
- 350 mL coconut milk Kakang gata or first-press
- 350 mL Coconut milk (ikalawang piga) second-press
- 1 cup Tapioca pearls cooked
- 2 cups Cassava cubed
- 2 cups Sweet potato cubed
- 2 cups Saba banana sliced
- 1 cup Jackfruit strips
- 2 pieces Pandan leaves
- 220 mL Nestle All-Purpose Cream
Glutinous rice balls
- 220 grams Galapong or glutinous rice flour
- 1 cup water
Thickener
- 3 tbsp Glutinous rice flour
- 4 tbsp water
Instructions
Making the glutinous rice ball
- In a bowl, mix the glutinous rice flour with water. Add the water gradually while mixing. Once the mixture starts to come together, you can proceed to knead the dough.
- Start making thin rolls out of the dough. It should be roughly about 2 cm wide so that when you start chopping them, you can create small-sized circles. Feel free to roll around the small pieces of dough on your palm to create uniform shapes. Then, place these tiny balls on a plate dusted with glutinous flour.
Cooking the bilo-bilo
- In a large saucepan, pour the second press coconut milk and let it boil. Once the coconut milk reaches boiling point, you can turn down the heat and start adding the ingredients.
- Start with the cubed cassava first. Add it to the mixture and leave it to cook for 20 to 25 minutes.
- Then, add the sweet potato cubes, pandan leaves, and jackfruit. Let these cook for 10 minutes. Start tasting and add sugar gradually. Feel free to adjust the sugar content, depending on your taste preference. You should also add a pinch of salt to bring out the taste of the ingredients.
- Throw in the bananas. Allow these to cook until the color changes to pale yellow.
- Start adding the bilo-bilo or glutinous rice balls. Let them cook until they float on the mixture.
- Add the tapioca pearls, first-press coconut milk, and Nestle All-Purpose cream. Simmer for 5 minutes.
- Serve while hot or refrigerate overnight before serving.