Pinoy Ginataang Bilo Bilo

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Ginataang Bilo bilo (or Ginataang Halo-halo) is a popular snack in Philippines. It is made of glutinous or sticky rice balls, plantain bananas, sweet potatoes and tapioca pearls cooked in coconut milk, adding some jackfruit make it more special, It is sweet and delicious and can be eaten either hot or cold.

Pinoy Ginataang Bilo Bilo

Ingredients

• 1/4 Cup jackfruit
• 1/4 Cup coconut sport
• 1 Pack (500g) glutinous rice flour
• 1 Cup of water
• PURPLE YAM FILLINGS
• 1 Cup grated purple yam
• 1/2 Cup condensed milk
• 1/2 Cup sugar

COCONUT SYRUP

• 2 Can coconut milk
• 1 Cup sugar
• 1 Cup of jackfruit juice
• 2 Cup tapioca pearl
• Food flavoring and colors

Cooking Instructions

1. Cook tapioca pearl according to instructions on the package.

UBE FILLING INSTRUCTION

1. Put grated purple yam, condensed milk and sugar in a deep sauce pan.
2. Stir and cook in medium fire until it turns into a thick paste.

DOUGH INSTRUCTIONS

1. Add ube flavoring to 1/4 cup of water, stir until it reach the desired color.
2. Divide flour into 3 equal parts, put 1 part in a mixing bowl.
3. Pour the purple yam water mixture into the flour.
4. Mix the dough until it becomes smooth.

DOUGH BALLS INSTRUCTIONS

1. Take a piece and flatten into a circle.
2. Add a piece of fillings into the middle.
3. Pull the edges together to cover the fillings.
4. Roll rice ball with palms to Smoothen.
5. Dust with flour so that the balls won’t stick.
6. Boil water in a pot, add glutinous rice balls.
7. Cook until they begin to float.

COCONUT SYRUP INSTRUCTION

1. In a deep pot over medium heat, combine coconut milk jackfruit juice and sugar.
2. Bring to a boil, stirring occasionally, until sugar is dissolved.
3. Add tapioca pearl and cook until slightly thick.
4. Add glutinous rice balls and cook for about 3-5 minutes

Notes

• For easy and convenient way, use bottled halaya.
• If adding water in making the dough, pour it slowly while mixing, until it reach the desired consistency. In case the dough comes out wet, add glutinous rice flour.
• For a thicker coconut syrup, add coconut cream at the last minute of cooking.

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