Ginataang Bilo‑Bilo
Ginataang Bilo‑Bilo is a beloved classic Filipino comfort dessert: soft chewy glutinous rice balls, sweet plantains, taro, and sago pearls simmered in rich, creamy coconut milk with a gentle sweetness from palm sugar. This fully vegan version keeps all the authentic warm, creamy, and comforting flavour — no dairy, eggs, or animal products — perfect for cold days or as a sweet finish to any meal.
Shared by tony
Time
40 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Glutinous Rice Balls (Bilo‑Bilo);
- 200g glutinous rice flour
- 120–140ml warm water (add gradually until dough forms)
- 1 tbsp sugar (optional, for extra sweetness)
- #Dessert Base;
- 800ml thick coconut milk
- 150–180g palm sugar (or coconut sugar), adjust to taste
- 50g small sago pearls, soaked in water for 15 minutes
- 1 pandan leaf, knotted (optional, for aroma)
- Pinch of salt
👩🍳 Instructions
- 1
Make the rice balls: Mix glutinous rice flour with warm water and sugar. Knead gently until smooth, soft dough forms — not sticky or dry. Pinch small portions and roll into smooth balls about 2–3 cm wide. Set aside.
- 2
Cook the base: Pour coconut milk into a pot over low‑medium heat. Add pandan leaf and salt. Bring to a gentle simmer — do not let it boil rapidly or it may split.
- 3
Add root vegetables: Add taro or sweet potato cubes; simmer for 8–10 minutes until half‑cooked.
- 4
Add rice balls & sago: Drop the bilo‑bilo balls one by one into the simmering milk. Stir gently so they do not stick. Add soaked sago pearls. Simmer until all balls float to the surface and sago turns translucent.
- 5
Sweeten & finish: Stir in palm sugar and sliced banana. Simmer for another 3–5 minutes until banana softens and sugar dissolves fully. Taste and adjust sweetness if needed.
- 6
Serve: Serve warm in bowls — this dessert tastes best when freshly made and still hot.