Enjoy this simple yet delicious Ginataang Bilo Bilo! Perfectly sweet and creamy with loads of sticky rice balls, mini sago, and sweetened jackfruit, it makes a hearty and filling snack or dessert.
![Ginataang Bilo- Bilo in a white bowls](https://www.kawalingpinoy.com/wp-content/uploads/2015/02/ginataang-bilo-bilo-5-768x1024.jpg)
In celebration of the Chinese New Year ahead, I'd like to share with you this sweet and creamy ginataang bilo bilo recipe.
Chinese tangyuan, known as bilo-bilo in the Philippines, are sticky rice balls formed from a mixture of glutinous rice flour and water. They are commonly served during festivals, wedding celebrations, and other family gatherings to symbolize union and togetherness.
![coconut milk, glutinous rice flour, sago pearls, sugar, jackfruit in bowls](https://www.kawalingpinoy.com/wp-content/uploads/2015/02/ginataang-bilo-bilo-768x1024.jpg)
This ginataang bilo-bilo is a simplified version of ginataang halo-halo, prepared sans saba bananas and kamote. It's a simple concoction of glutinous rice balls, mini sago pearls, jackfruit strips, and sweetened coconut cream.
We live in the Hill Country, and driving to the closest Asian supermarket for perishable fruit and tubers takes a good hour and is not always convenient. So when ginataan cravings, I make it with these ingredients that I can stock up on.
![cooking sago pearls in a pot](https://www.kawalingpinoy.com/wp-content/uploads/2015/02/ginataang-bilo-bilo-2-768x1024.jpg)
Sago pearls
Mini or regular-sized sago will work well in this recipe. You can use bottled sago in syrup you can buy from the store or make your own from dry pearls.
Check out my tips on how to cook sago. It takes a few steps but the pearls turn out super chewy and fun to eat!
![making sticky rice balls](https://www.kawalingpinoy.com/wp-content/uploads/2015/02/ginataang-bilo-bilo-9-1024x768.jpg)
Making bilo-bilo
- Combine glutinous rice flour and water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add more water.
- Cover the dough balls with a moist towel until ready to use to keep them from drying out.
![cooking bilo-bilo in coconut milk in a pot](https://www.kawalingpinoy.com/wp-content/uploads/2015/02/ginataang-bilo-bilo-10-1024x768.jpg)
Helpful tips
- Cook the coconut sauce in a gentle simmer and do not bring to a boil lest it curdles and separates.
- The sweetness will be stronger while hot but will mellow down when the ginataan cools.
- If using sweetened jackfruit, you can add the heavy syrup but decrease the amount of sugar in the recipe.
![eating ginataang bilo-bilo from a bowl](https://www.kawalingpinoy.com/wp-content/uploads/2015/02/ginataang-bilo-bilo-6-768x1024.jpg)
How to serve and store
- Ginataang bilo-bilo is a delicious and filling dessert or midday snack. Enjoy it hot, warm, or cold with a generous drizzle of coconut cream (kakang gata) on top.
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days. Although it can be frozen, I find freezing and thawing change the consistency and creaminess.
More ginataan desserts
Ingredients
- water
- ½ cup uncooked mini sago pearls
- 1 cup glutinous rice flour
- 4 cups coconut milk
- 1 cup sugar
- 1 cup coconut cream
- 1 cup ripe jackfruit shredded
For the Glutinous Rice Balls
Instructions
- In a pot over medium heat, bring about 6 cups water to a boil. Add sago pearls and cook, stirring occasionally, for about 15 to 20 minutes or until soft and translucent. Rinse and drain well.
- In a small bowl, combine glutinous rice flour and ½ cup water into a pliable dough. If the dough is too sticky, add more flour and if too crumbly, add a little bit more water.
- Scoop about a teaspoon of dough and using the palms of hands, form about 1 into smooth balls. Cover prepared balls with cloth until ready to use.
- In a pot over medium heat, combine coconut milk and sugar. Bring to a simmer, stirring occasionally, until sugar is dissolved. Continue to cook until slightly reduced.
- Add glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to top.
- Add coconut cream and stir to combine. Continue to cook until slightly thickened.
- Add sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through.
- Ladle in bowls and top with additional coconut cream, if desired.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
scarlet says
Can sugar be added when making bilo-bilo? I want them to be sweet
Donna says
First time to cook it, followed exactly your recipe and tastes so good. Given some to kabayan colleagues at work and all they said were oh ahh wow. Thank you so much for sharing. Happy Mother's Day and more power.
Marinette says
Is there a way to prevent the glutinous rice balls from hardening up? Thank you.
Connie says
Hello, how do you prevent the Bilo Bilo from sticking to each other when cooking?
Glo says
Do you buy coconut cream in a separate container?
All I see in the Asian markets are coconut milk in a can or if you want to make your coconut milk from scratch, you can get the grated fresh coconut and squeeze it yourself
Lalaine says
There are a couple of brands I see at Asian supermarkets that are labeled coconut cream but if you can't find them, try the CHAOKOH or MAE PLOY brand as they're more concentrated and less watered down than other brands.
Tess C. says
Lalaine, can I freeeze guinataan? I want my kids to have some when they come over 3 days later..
Susan says
Do you have recipe for puto Calasiao from Calasiao province?
Lalaine says
Hi Susan,
I actually tried them when I went to Manaoag Church in January during my vacation and I did ask the vendors how to make them. I'll experiment in the next few weeks and I'll post the recipe if I am successful 🙂
Amanda says
This recipe was the best!! I made it exactly as stated and it was so good! It was all gone in 2 hours!
Lalaine says
Thank you, Amanda!
Elaine says
I really love this snack when I was younger. But after our cousin who took care of us went abroad, being able to eat this delicacy also became rare (I may have ate some once a year, or not at all). So when I saw a picture of it in facebook, I really wanted to try cooking some myself and probably let my siblings taste it as well. This was really a good and simple recipe, I also haven't tried one with jackfruit in it.
The only problem is, the coconut milk used in tutorials and recipes are always in can or powdered. As I remember, we always used coconut milk taken from squeezing ground coconut with hot water in it. I really wanted to know if the processed coconut milk is sweeter than the one that was freshly squeezed. I don't really remember if we added sugar or evaporada when we cook ginataang bilo bilo to make it more tasty (or maybe that was when we cook ginataang mais haha). Can anyone tell me what to do please? It might end up being bland or maybe ruin the taste for adding a different sweetener haha. I don't really want to disappoint my siblings with this. Thank you. And thank you for this recipe! 🙂
Lalaine says
Hello Elaine
I don't think canned coconut milk tastes any different from freshly squeezed coconut milk. I usually just add sugar and have never tried using evaporated milk so I wouldnt know how it would taste. I really think this ginataan tastes good as it is, hope you give it a try. 🙂
Marissa says
If I use canned coconut milk, do I include the fat in the can, do I add the entire can or just the milk at the bottom?
Lalaine says
Use the whole can. I usually shake mine before opening as the coconut cream does tend to separate from the liquid. 🙂
markus says
Even if you used fresh ground coconut milk the recipe will not be as sweet although fresh coconut milk is sweeter than canned coco milk. You will still need to add sugar or condensed milk to your taste. Jackfruit is perfect for this recipe.
Judy Chiu says
what brand do you use in mini sago pearls. How about the coconut cream?? Can I just chaoko coconut cream milk??? thanks. My first time to make it!!!
Lalaine says
Hi Judy
I use whatever mini sago pearls on sale, no particular brand. Yes, you can just Chaokoh coconut milk. Coconut cream (which is the first extraction) is usually thicker and creamier that's why I recommend adding it.
Thalia @ butter and brioche says
I love anything with glutinous sticky rice.. this looks really good!
edelweiza says
Saraaaaap yan! Paboritong merienda ko nung bata pa sa probinsya. 🙂
Lalaine says
Hello Edel
Ako rin, this is my childhood favorite. May naglalako nito sa probinsya namin and every afternoon after school, I'll wait for her to pass by in front of our house para bumili.
dang says
Thank you! This is my fave! I'll try it now!
Lalaine says
Hello Dang
I hope you try it, so yummy!
Andrew Chunis says
Thanks for this wonderful blog.
Dinah says
Comfort food!!! Thank you 🙂