1/2 cup uncooked mini sago pearls
20 to 25 pieces glutinous rice balls
5 cups coconut milk
1 cup Sugar
1 cup coconut cream
1 cup ripe jackfruit shredded
For the Glutinous Rice Balls:
1 cup Glutinous Rice Flour
1/2 cup Water
Ginataang Bilo is a Filipino dessert made of small glutinous balls of coconut milk and sugar. They can be served hot or cold and are just perfect for any kind of weather. This recipe is perfect and the coconut milk is so creamy and not too sweet and the rice balls are super chewy!
When I was young, my grandmother and I used to eat bilo-bilo on suman (sweet rice cake). It’s so delicious.
How to Make Ginataang Bilo Bilo:
- In a pot over a medium heat, bring about 6 cups water to a boil. Add the sago pearls and cook, stirring occasionally, for about 15 to 20 minutes or until soft and translucent. Rinse and drain well.
- In a deep pot over a medium heat, combine the coconut milk and sugar. Bring to a boil, stirring occasionally, until the sugar is dissolved.
- Add the glutinous rice balls and cook for about 8 to 10 minutes or until they begin to float to the top. Add the coconut cream and stir to combine. Add the sago and jackfruit and continue to cook for about 3 to 5 minutes or until heated through. Serve warm.
How to Make the Glutinous Rice Balls:
- In a small bowl, combine the glutinous rice flour and water into a stiff but pliable dough.
- If the dough is too sticky, add more flour, and if too crumbly, add a little bit more water.
- Using the palms of your hands, form about 1 teaspoon of dough into smooth balls. Cover the prepared balls with a cloth until ready to use.