Ginataang Bilo Bilo Recipe

Ginataang Bilo Bilo

1 cup glutinous rice flour
2 cups coconut milk
2 cups water
3 pieces saba (hinog)
4 pieces camote
2 pieces ube

For the bilo bilo, blend water and rice flour to make a dough. Allow it to rest for a few minutes before rolling into balls. Sprinkle with rice flour to avoid the bilo bilo from sticking with each other.

Boil water, coconut milk, and a pinch of salt in a large casserole for 10 mins. Add ube and camote and simmer for 10 minutes.  Add sugar then stir. Next, add the banana, tapioca (previously boiled in water), and langka. Simmer for 5 to 10 minutes or until all are cooked and soft.

Pour the rice balls and stir. To thicken the sauce, mix 1/4 cup glutinous rice flour with 1/4 cup water, stir and then pour in the casserole. Keep stirring to prevent the balls from sticking together. Taste and add more sugar if necessary. Once the rice balls float and are soft it is already cooked.

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