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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.
đ§ Ingredienser
- 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 œ-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.)
đšâđł Instruktioner
- 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.
â±ïž 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 180°C / 350°F 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.
â±ïž 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.
â±ïž 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.
â±ïž 5 minutes - 5
Serve: Ladle the ginataang bilo-bilo into bowls. Serve warm as a comforting dessert or a sweet snack.
â±ïž N/A
đĄ Proffstips
- âServe warm for a comforting dessert, or chill for a refreshing treat.
- âFeel free to add other ingredients like cooked sago (small tapioca pearls), ube (purple yam), or other fruits like ripe mangoes.
- âThis dish is a beloved comfort dessert in Filipino households, perfect for any occasion.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.