PALIDOSDOS/GINATAANG BILO-BILO

Palidosdos is what we call this delicious dessert in Bataan. Some calls it Bilo-Bilo or Ginataang Bilo-Bilo. It is made of glutinous rice balls, sugar and coconut milk. Jackfruit, saba banana, yam, mini tapioca pearls or sago as well call it. Various tubers can also be added. The more ingredients, the better. 
Bilo-Bilo is probably one of the easiest desserts you can make. It can be eaten warm or cold. I remember when I was young, I prefer eating this cold. I don't know. I just love it and always dig for the rice balls and wanted to have this ginataan with more langka or jackfruit.

Palidosdos is traditionally made with just plain rice balls but you can add ube flavor if desired. I love how the color complements the jackfruit in this recipe and I love ube. Why not, right? 
This recipe I shared with you today was my mom's. You  know moms just estimate when cooking and uses cups or coffee mugs to measure ha ha! But mom mom always has the perfect balance in taste when cooking. She's the best!
So, what we did was get the standard measuring cups so we can share the exact measurements of the milk, water and sugar which are very important to make a perfect Bilo-Bilo.

If you like and miss eating this Filipino dessert, try this recipe! If  have questions about it,  let me know what you think by leaving a comment below. Recipe note are also available. Make sure to read it as this can help you successfully make this.  Enjoy!
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palidosdos / ginataang bilo-bilo recipe

​Ingredients:

• 3 cups glutinous rice flour
• 1-1/4  to 1-1/2 cups water, adjust as needed
• 1/4 tsp ube flavor
• 2 cups water
• 2 cans (13.5 oz/ 400ml) coconut milk
• 1-2 large sweet potato, cubed
• 3 large saba/plantain/cardaba banana, cubed
• 1 cup tapioca pearl (sago), cooked 
• 1/2 cup jackfruit syrup 
• 1 cup sugar ​
• 1 cup sweetened jackfruit, sliced into strips 

​VIDEO

Procedure:

• In a medium bowl add rice flour. Gradually add the water and mix until a dough is formed. Take about 1/2 tablespoon of the dough and shape it into a ball. Once half of the dough is formed into white balls, you can add a small amount of ube flavor on the remaining dough and mix again. If the dough becomes sticky, you can add about 1/2 tbsp of flour to make a dough. Again, take about 1/2 tablespoon of the dough and shape it into a ball. Place all formed rice balls on a large tray. Set aside.​
• In a large pot, combine water and 1 can of coconut milk.  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 (plantain) bananas and continue cooking for about one minute. 
  
• Add 1 can coconut milk, jackfruit syrup, sugar, cooked tapioca pearls (sago) and sugar. Stir to combine. Add tapioca pearls and sweetened langka. Cook for another 3-5 minutes or until the sauce is slightly thick. 
• Serve warm or cold. Enjoy!

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RECIPE NOTES:

• If you happen to combine flour and water all at once and the mixture becomes very sticky, don't worry, you can always adjust it. No exact measurement here because the goal is to make a dough. Not too sticky but not hard or dry or they will crumble when rolled.  I noticed that different brands of glutinous rice flour have different water absorption so you need to adjust them as needed. 
• Ube food color is optional. You can omit if desired and just make them all plain. I thought of adding ube flavor to add some flavor and color as well. It looks more appetizing when ube is added. 
• The coconut cream will continue to thicken as it cools. 
• Leftover can be stored in the refrigerator in an airtight container for up to 3 days. To reheat, microwave a bowl of Bilo-Bilo for about 1-2 minutes. 
• To cook the mini sago or tapiocal pearls, boil water in a pot. Add sago and boil the pearls until cooked or color becomes clear about 12 minutes. Drain and rinse in cold water. Set aside.  
• I used sweetened jackfruit in syrup that's in a small bottle when purchased. 

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​PRINTABLE RECIPE

​Ginataang Bilo-Bilo by PinoyCookingRecipes