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Ginataang Bilo-Bilo  (Sticky Rice Balls in Coconut milk) Recipe

INGREDIENTS:
  • 1 cup cooked tapioca pearl (sago)
  • 2 cans (13.5 oz) coconut milk
  • 2 cups water
  • 3 cups glutinous rice & 1 1/2 cups water (to make rice balls)
  • 1 large sweet potato, cubed
  • 3 large saba/plantain/cardaba banana, cubed
  • 1 cup jackfruit, strips 
  • 1/2 cup jackfruit syrup
  • 1 cup sugar 
Thickener:
  • 1/8 cup water & 1/8 cup glutinous rice (Note: depends on how thick you want your bilo-bilo). 
HOW TO COOK GINATAANG BILO-BILO:
  • Prepare the rice balls by combining glutinous rice and water until a dough is formed. Take about 1/2 tablespoon of the dough and shape it into a ball. Set aside.
  • In a large pot, combine 1 can of coconut milk and water. Stir occasionally until it boils.
  • Drop in the dough (rice balls). 
  • When the dough starts to float, add the sweet potatoes and cook until half-cooked.
  • Add saba bananas and continue cooking for 4 minutes.
  • Add the jackfruit, 1 can of coconut milk, tapioca pearl, sugar and thickener.
  • Cook for 5 minutes until the sauce is slightly thick. 
  • Serve warm or cold. Enjoy! 
  • (I like eating it cold. )


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