Ginataang Bilo Bilo is also known as Ginataang Halo Halo. A Filipino dessert or merienda made with assorted roots, fruits, sticky rice balls, sago, coconut milk and more. Usually served as an afternoon snack in the Philippines and best eaten when freshly cooked.
Recipe for 4-5 serving
- 4 cups coconut milk (use Chaokoh brand if available)
- 1 cup water
- 3/4 cup sugar (more or less if needed)
- 1 pc. plantain banana or saba, small cubed
- 1 medium size sweet kamote, small cubed
- 2 small taro (ube), small cubed
- 1 kamoteng kahoy (cassava) (around 1 cup), small cubed
- 2 small ube, small cubed
- 1/2 cup langka (jackfruit) from can, cut into strips
- 1/2 cup macapuno strips
- 1 cup cooked sago
- 1 cup glutinous rice flour
- 1/2 cup cold water
- Mix 1/2 cup cold water with glutinous rice flour. Mix well and form into small balls. Set aside.
- Using a big pot, bring coconut milk and 1 cup of water into a boil. Add sugar and stir well.
- Once it starts to boil reduce heat for medium and add kamoteng kahoy, ube, kamote, banana and ube. Cook for few minutes or till half cooked. Stir the pot constantly.
- Add bilo bilo one by one and keep stirring the pot to make sure it doesn't stick together.
- When bilo bilo starts to float add langka and macapuno strips. Simmer for 3-5 minutes in low heat.
- Add cooked sago, stir well and simmer for few more minutes.
- Remove pot from heat. Stir well and serve hot. Enjoy!
Bilo Bilo with Latik
Ginataang Ube Bilo Bilo