Mar 27, 20232 min read

GINATAANG BILO-BILO, A FILIPINO DESSERT SNACK

Updated: Jun 3, 2023

"Nobody that I've ever met has expressed distaste for ginataang bilo-bilo. It is, of course, also a favorite dessert, according to almost everyone I know. Like a warm version of “halo-halo”, bilo bilo is excellent for breakfast and merienda (snacks) as well as comfort food on rainy days."

WHAT IS GINATAANG BILO-BILO

Ginataang bilo-bilo, also known as “binignit” in the Visayas, and represented with other names as well in other regions, is a traditional Filipino dessert prepared from glutinous rice balls, sweet potatoes, taro, different yams, jack fruit, saba bananas, and tapioca pearls. In Tagalog, "Ginataan" is a term for foods cooked with coconut milk, while "bilo-bilo" is a term for chewy rice balls made with sweet rice flour and water. It is sometimes referred to as "Ginataang Halo-halo" (mix) because of the variety of colorful ingredients it contains.

A LITTLE VOCABULARY BACKGROUND

The vocabulary background for “bilo-bilo” could be derived from the actual word “bilog” which means round in English. Filipinos usually repeat the word, when the object being described is plenty. The effect of repetitive word usually eliminates the last letter or syllable to make it easier. So instead of bilog-bilog, which is quite harder to pronounce, Filipinos simply call it as “bilo-bilo” instead.

A LITTLE HISTORY BACKGROUND

Chinese “tangyuan” are sticky rice balls made from a combination of glutinous rice flour and water, also known as bilo-bilo in the Philippines. To represent unity and togetherness, they are frequently offered during holidays, wedding receptions, and other family get-togethers.

Since I used to live and work in Japan, let me share some experiences. The Japanese call it “mochi,” which is usually anything made of glutinous rice and sticky cakes. This could resemble that of the Chinese “tikoy.” Mochi is also one of the main food being served in Japan during the New Year celebrations.

RECIPE PROPER

In this version of Ginataang Bilo-bilo, I used “pandan leaves”, instead of the usual “langka” or jackfruit, as the main aromatic ingredient. Please enjoy a written recipe with some pictures and a tutorial video. Please let us know how it is by leaving a comment below. Enjoy cooking!

GINATAANG BILO-BILO

WRITTEN RECIPE:

Serves 3-4 persons

Cooking time: 45 min

Cuisine: Filipino

Course: Dessert

LIST OF INGREDIENTS:

150 gms. Cassava (diced)
300 gms. Sweet Potato (diced)
7 pcs. Saging na Saba (banana) – sliced
300 gms. Mochi powder (glutinous rice powder)
Sago or Tapioca (quantity as desired)
4 pcs. Pandan Leaves
½ kg. Sugar (white)
1 Liter Coconut Milk
Water (4 cups)

COOKING INSTRUCTIONS

Bring to a boil 4 cups of water together with 1 liter Coconut Milk);
Add the diced cassava roots;
Check the diced cassava if half-cooked;
Add the pandan leaves;
Add the diced sweet potatoes;
Add water to glutinous rice to form a dough;
Form small round pieces of glutinous rice dough (bilo-bilo) and drop it all at once or one-by-one in the coconut milk soup;
Add the sliced saba banana;
Add the sago or tapioca balls;
Cover and simmer for 5 min;
Check the sauce thickness;
Once the sauce is thick, then it’s ready to serve.