Ginataang Bilo-Bilo (Filipino Sweet Rice Balls in Coconut Milk)

A beloved Filipino merienda and dessert: hand-rolled glutinous rice balls simmered in sweetened fragrant coconut milk with ripe jackfruit, purple yam, and sago pearls — warm, chewy, and deeply comforting.

55 min total Base: 6 servings 305 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings6 servings

1Base: 6 servings48

glutinous rice flour

200 g

coconut milk

800 ml

water

500 ml

sugar

120 g

small sago pearls (tapioca)

80 g

ripe jackfruit strips, canned or fresh

200 g

ube halaya or cooked purple yam, cubed

150 g

pandan leaves

2 pieces

salt

2 g

Instructions

Boil sago pearls in plenty of water for 15 minutes until fully translucent. Drain, rinse under cold water, and set aside.

Mix glutinous rice flour with 80–100 ml water, adding the water gradually until a soft, smooth, non-sticky dough forms.

Roll dough into balls about 2 cm in diameter. Place on a lightly floured plate.

Combine coconut milk, 400 ml water, and pandan leaves in a large pot. Bring to a gentle simmer over medium heat.

Add sugar and a pinch of salt, stirring until fully dissolved.

Drop rice balls into the simmering coconut milk. Cook for 8–10 minutes, stirring gently, until they float and are cooked through.

Add jackfruit, ube, and cooked sago. Simmer for 3 more minutes.

Remove pandan leaves and serve warm in bowls.

💡 Chef's Tip

Add sliced ripe saba bananas (or plantains) with the jackfruit for the most traditional version. The dessert thickens as it cools — loosen with a splash of coconut milk when reheating.

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