Ginataang Bilo Bilo
Ginataang bilo-bilo is made with sweetened coconut milk, sticky rice balls, mini sago, and langka strips. It's creamy, delicious, and makes a filling snack or dessert.
Servings: 8 Servings
Calories: 543kcal
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
Calories: 543kcal | Carbohydrates: 59g | Protein: 5g | Fat: 35g | Saturated Fat: 31g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 31mg | Potassium: 383mg | Fiber: 2g | Sugar: 25g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 5mg