GINATAANG BILO BILO (STICKY RICE BALLS IN COCO MILK)
Try this easy Ginataang Bilo bilo recipe. A sweet Filipino snack/dessert of sticky rice balls, tapioca pearls and mixed fruits cooked in coconut milk.
Ingredients 320 grams glutinous rice flour 250 ml water 500 ml water 2 can coconut milk or cream 830 grams cooked tapioca pearls 150 grams sugar 1 big sweet potatoes - peeled and cubed 2 (or 1 big) plantain bananas - peeled and cubed 250 grams jackfruit - cut into strips
Instructions Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. Set them aside. In a pot, combine 2 cups water, coconut milk, and sugar and bring to boil. Add the sweet potato cubes and cook for about 5 minutes stirring occasionally. Next, add the plantain banana cubes and cook for about 3-5 minutes.
Once the sweet potatoes and bananas are almost cooked, add the sticky rice balls and let simmer until they are cooked (about 5 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.
Add the jackfruit slices and the cooked tapioca pearls. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.
Recipe Notes If you want, food color may be added to the sticky rice when it is still in dough form before forming the balls. While cooking, you may need to add more water if it is getting too thick.