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Ginataang Bilo-Bilo

Ginataang Bilo-Bilo is a classic Filipino dessert made with chewy glutinous rice balls, sweet potatoes, saba bananas, jackfruit, tapioca pearls, and coconut milk. Rich, creamy, and naturally sweet, this comforting merienda is perfect for rainy days, family gatherings, or whenever you're craving a warm and satisfying Filipino delicacy.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert, Merienda, Snack
Cuisine Filipino
Servings 8
Calories 385 kcal

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Large cooking pot
  • Wooden spoon or Silicone Spatula
  • Small bowl (for making the rice balls)
  • Knife
  • Chopping board
  • Strainer

Ingredients
  

For the Bilo-Bilo

  • 2 Cups Glutinous Rice Flour
  • ¾ Cups Water more if needed

For the Ginataan

  • 2 Cups Coconut Milk
  • 2 Cups Coconut Cream
  • 4 Cups Water
  • ¾ Cup Brown sugar
  • 1 Cup Cooked Small Tapioca pearls (sago)
  • 2 medium Sweet Potatoes peeled and cubed
  • 2 ripe Saba bananas diced
  • 1 Cup Ripe Jackfruit strips
  • ½ tsp Salt

Instructions
 

Make the Bilo-Bilo

  • Place the glutinous rice flour in a mixing bowl.
  • Gradually add water while mixing until a soft, smooth dough forms.
  • Pinch small portions and roll into bite-sized balls.
  • Set aside.

Cook the Ginataang Bilo-Bilo

  • In a large pot, combine the water and coconut milk. Bring to a gentle simmer.
  • Add the cubed sweet potatoes and cook until almost tender.
  • Stir in the brown sugar and salt.
  • Carefully drop in the glutinous rice balls one at a time, stirring gently to prevent sticking.
  • Cook until the rice balls float to the surface.
  • Add the sliced saba bananas and continue simmering for a few minutes.
  • Stir in the cooked tapioca pearls and jackfruit.
  • Pour in the coconut cream and gently stir.
  • Simmer over low heat for another 3–5 minutes without allowing the mixture to boil vigorously.
  • Serve warm or chilled.

Notes

  • Use fresh kakang gata (coconut cream) for the richest and creamiest flavor.
  • Avoid overcooking the bilo-bilo to keep them soft and chewy.
  • Stir gently after adding the rice balls to prevent them from sticking together.
  • Cook the tapioca pearls separately before adding them to the dessert for the best texture.
  • You can also add ube, taro (gabi), or young coconut strips (buko) for extra flavor and variety.
  • Ginataang Bilo-Bilo can be enjoyed warm for a comforting treat or chilled for a refreshing dessert.
  • Refrigerate leftovers in an airtight container for up to 3 days. The dessert will naturally thicken after chilling; simply add a little coconut milk when reheating if you prefer a thinner consistency.

Nutrition

Calories: 385kcalCarbohydrates: 67gProtein: 4gFat: 13gSaturated Fat: 11gSodium: 115mgPotassium: 450mgFiber: 5gSugar: 27gVitamin C: 15mgCalcium: 48mgIron: 2mg
Keyword bilo-bilo recipe, coconut milk dessert, Easy Filipino Dessert, ginataan recipe, ginataang bilo-bilo, Merienda Recipe, sticky rice balls
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