์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Ginataang Bilo-Bilo
A comforting and sweet Filipino dessert soup made with glutinous rice balls (bilo-bilo), coconut milk, root vegetables, and fruits. It's a popular treat, especially during festive occasions.
๐ง ์ฌ๋ฃ
- 600 ml Coconut milk(Full-fat recommended for richness.)
- 200 g Glutinous rice flour(For making the bilo-bilo (rice balls). You can also use pre-made ones if available.)
- 50 ml Water(For making the bilo-bilo dough.)
- 200 g Sweet potato(Peeled and cubed into bite-sized pieces (approx. 1-inch).)
- 100 g Banana(Ripe saba bananas or plantains, sliced into ยฝ-inch thick rounds. If unavailable, use firm regular bananas.)
- 100 g Jackfruit(Fresh or canned, seeded and sliced into thin strips. If using canned, drain well.)
- 100 g Sugar(Adjust to taste. White or brown sugar can be used.)
- 1/4 teaspoon Salt(Enhances the sweetness and balances flavors.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the bilo-bilo (glutinous rice balls): In a bowl, combine the glutinous rice flour with water. Mix and knead until a soft, pliable dough forms. If it's too sticky, add a little more flour; if too dry, add a tiny bit more water. Roll small portions of the dough into marble-sized balls. Set aside.
โฑ๏ธ 15 minutes - 2
Cook the sweet potato: In a large pot or Dutch oven, combine the coconut milk, cubed sweet potato, and sugar. Bring to a gentle simmer over medium heat (around 180ยฐC / 350ยฐF if using an induction cooktop, but typically just below boiling). Stir occasionally to prevent sticking. Cook for about 15-20 minutes, or until the sweet potato is tender when pierced with a fork, but not mushy.
โฑ๏ธ 20 minutes - 3
Add the bilo-bilo and banana: Gently drop the prepared bilo-bilo into the simmering coconut milk mixture. Add the sliced banana. Stir gently. Cook for another 5-10 minutes, or until the bilo-bilo float to the surface and are cooked through (they will become slightly translucent). The banana slices should also be tender.
โฑ๏ธ 10 minutes - 4
Add jackfruit and season: Stir in the jackfruit strips and the salt. Cook for an additional 2-3 minutes to allow the flavors to meld. Taste and adjust sweetness if necessary by adding more sugar. The soup should be thick and creamy.
โฑ๏ธ 5 minutes - 5
Serve: Ladle the ginataang bilo-bilo into bowls. Serve warm as a comforting dessert or a sweet snack.
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โServe warm for a comforting dessert, or chill for a refreshing treat.
- โFeel free to add other ingredients like cooked sago (small tapioca pearls), ube (purple yam), or other fruits like ripe mangoes.
- โThis dish is a beloved comfort dessert in Filipino households, perfect for any occasion.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add cooked sago pearls along with the bilo-bilo for extra texture.
- Incorporate other fruits like diced ripe mangoes or chunks of pineapple.
- Use different types of root vegetables like purple yam (ube) or taro.