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Easy Filipino Ginataan Bilo Bilo Recipe: Sweet Coconut Rice Ball Dessert
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Easy Filipino Ginataan Bilo-Bilo Recipe: Sweet Coconut Rice Ball Dessert

Ginataan bilo-bilo is a comforting Filipino-style coconut milk dessert with chewy glutinous rice flour balls, tapioca pearls, sweet potato, banana, and optional jackfruit. This approachable version uses easy-to-find ingredients and a gentle simmer for a creamy, lightly sweet treat.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 cup glutinous rice flour 5.6 oz/160 g
  • 1/2 cup warm water 4 fl oz/120 ml, plus more as needed
  • 2 cups water 16 fl oz/475 ml
  • 1 small orange-fleshed sweet potato peeled and cut into 1/2-inch cubes (8 oz/225 g)
  • 1/3 cup small tapioca pearls 2 oz/60 g
  • 2 cans full-fat coconut milk 13.5 ounces each (27 fl oz/800 ml total)
  • 1/2 cup packed light brown sugar 3.5 oz/100 g, plus more to taste
  • 1/4 teaspoon fine salt 1.5 g
  • 2 ripe saba bananas or 2 small ripe regular bananas sliced (7 oz/200 g)
  • 1/2 cup drained ripe jackfruit strips cut into bite-size pieces (2.8 oz/80 g), optional

Instructions

  • Make the bilo-bilo dough: Place the glutinous rice flour in a medium bowl. Add the warm water gradually, mixing until a soft, smooth dough forms. It should feel pliable and not sticky. Add a few drops of water if crumbly, or a little more flour if sticky.
  • Roll the dough into small balls about 3/4 inch wide (roughly the size of a marble). Keep the finished balls on a plate while you prepare the coconut dessert base.
  • Bring the 2 cups water to a boil in a medium-heavy pot over medium-high heat. Add the sweet potato and cook until it is beginning to soften, about 6 to 8 minutes.
  • Add the tapioca pearls. Reduce the heat to maintain a steady simmer and cook, stirring often so the pearls do not settle on the bottom. Cook according to the package directions, until the pearls are mostly translucent.
  • Add the rice balls to the pot and stir gently. Simmer until the balls float and are cooked through, about 4 to 5 minutes.
  • Turn the heat to low. Stir in the coconut milk, brown sugar, and salt. Warm gently without allowing the mixture to boil hard, stirring until the sugar dissolves.
  • Add the sliced banana and optional jackfruit. Cook gently just until the banana is heated and tender, about 2 minutes. Taste and add a little more brown sugar if desired.
  • Serve warm in small bowls. The dessert will thicken as it stands; loosen leftovers with a small splash of water or coconut milk when reheating.