Ginataang Bilo Bilo

 A yummy treat that you may even have seen our grandmother prepare when were young, ginataang bilo-bilo is one of those yummy snack that’s sure to bring a smile to anyone’s face.  Just imagine the milky, syrupy coconut milk that’s combine with chewy, sticky glutinous rice balls which serve with cubes of sweet potato, sliced plantains and strips of langka (jackfruit) that is sweet that they burst in your mouth. Paired with the little tapioca balls and enough brown sugar to satisfy anyone’s cravings. Cold or warm, ginataang bilo-bilo is just as delicious. You can adjust the sweetness or creaminess as desired,you can also add ube, but this recipe is a great start. 

 Ingredients for Ginataang Bilo-bilo 

• coconut milk
• glutinous rice flour
• water
• brown sugar
• plantains (sliced)
• sweet potato sliced into small cubes
• dried tapioca pearls (soaked in water for at least 4 hours)
• sliced jack fruit

Procedure:

1. Mix the rice flour with water and form into small dough balls.
2. Cook rice balls in boiling water for about 6-8 minutes or until they float to the top.
3. Set rice balls aside. ( When ready to mix this with the rest of the ingredients, just pick them up with clean wet hands. Otherwise they will stick to each other. )
4. Strain the tapioca if you soaked them.
5. Drop them into the same pot where you cooked the rice balls and let it boil.
6. Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside. ( soak them in cold water when set aside so they don’t stick together. )
7. Mix coconut milk and water in a large pot and bring to a boil.
8. Add sweet potatoes and cook for about 15 minutes under low heat.
9. Add tapioca, brown sugar and rice balls into the pot, simmer for 10 minutes
10. Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.
11. Add remaining coconut milk, bring to a boil then remove from heat.
12. Serve warm or chilled.