Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

 

Tropical Delight: Ginataang Bilo-Bilo (Sticky Rice Dumplings in Coconut Milk)

There's something undeniably comforting about a bowl of Ginataang Bilo-Bilo with Langka. This Filipino classic is more than just a dessert; it's an experience that evokes nostalgia and warmth. The perfect blend of sweet, creamy coconut milk, chewy glutinous rice balls, and the sweet, tropical notes of ripe jackfruit create a symphony of flavors that will transport you straight to the heart of the Philippines.

The beauty of this dish lies in its simplicity. Unlike its more elaborate cousin, Ginataang Halo-Halo, Bilo-Bilo focuses on a few key ingredients that shine individually and collectively. The contrast between the soft, pillowy rice balls and the tender, succulent jackfruit pieces is a delightful textural experience. And let's not forget the sago pearls, which add a fun, popping element to every spoonful.

Ginataang Bilo-Bilo is a versatile treat that can be enjoyed hot or cold. On a chilly rainy day, a steaming bowl offers the ultimate comfort food experience. However, for those who prefer a refreshing treat, chilling it in the refrigerator brings out a different kind of deliciousness.

Whether you're a long-time fan of Filipino cuisine or simply looking to explore new flavors, Ginataang Bilo-Bilo with Langka is a must-try. It's a dish that perfectly captures the essence of Filipino hospitality and the joy of sharing a meal with loved ones.

Recipe Video:

What is Ginataang Bilo-Bilo?

Ginataang Bilo-Bilo is a traditional Filipino dessert made from glutinous rice balls (bilo-bilo) cooked in coconut milk with a variety of other ingredients like sweet potatoes, saba bananas (a type of cooking banana), and jackfruit. The dish is creamy, sweet, and often enjoyed warm.

Ingredients:

• Bilo-Bilo (Rice Balls): Made from glutinous rice flour and water.
• Coconut Milk: The base of the dish that gives it a rich, creamy texture.
• Sweet Potatoes, Saba Bananas, and Jackfruit: Common additions that add flavor and texture.
• Sago (Tapioca Pearls): Sometimes added for extra texture.
• Sugar: Sweetens the dish.

Preparation:

1. Making Bilo-Bilo: Mix glutinous rice flour with water to form a dough, then roll into small balls.
2. Cooking the Dessert: Boil the rice balls in coconut milk with sweet potatoes, bananas, and jackfruit, sweetened with sugar. Sometimes sago pearls are added for extra texture.

Origin:

Ginataang Bilo-Bilo comes from the Philippines and is part of the broader category of "ginataan" dishes, which are cooked in coconut milk. "Bilo-bilo" refers to the chewy rice balls that are the hallmark of this dessert. It is often enjoyed during merienda (afternoon snack) or as a special treat during celebrations and family gatherings.

Benefits of Eating Ginataang Bilo-Bilo:

1. Nutrient-Rich: The ingredients, such as sweet potatoes and bananas, provide vitamins, minerals, and fiber.
2. Energy-Boosting: The glutinous rice balls and coconut milk offer carbohydrates and healthy fats, providing a good source of energy.
3. Digestive Health: Coconut milk contains medium-chain triglycerides (MCTs) that can aid in digestion and metabolism.
4. Satisfying and Comforting: The creamy texture and sweet flavor make it a satisfying and comforting dish, often bringing back fond memories for those who grew up with it.

Ginataang Bilo-Bilo is more than just a dessert; it’s a comforting treat that embodies Filipino culinary traditions and is enjoyed by many for its delicious taste and nutritional benefits.

Ginataang Bilo-Bilo

Ingredients:

• 1 1/2 cup glutinous rice flour
• 1/2 cup water (adjust as needed)
• 4 cups coconut milk
• 1/2 cup sugar (adjust to taste)
• 1/2 cup langka (jackfruit), ripe and cut into strips
• 1/3 cup  small sago (optional, for additional texture)
• 4 cups water (for cooking sago)

Instructions:

Sago:

1. Boil the Water:

• In a pot, bring 4 cups of water to a rolling boil.

2. Boil the Water: Cook the Sago:

• Once the water is boiling, add the rinsed small sago to the pot.
• Stir occasionally to prevent the sago from sticking to each other and the pot.

3. Simmer the Sago:

• Reduce the heat to medium and let the small sago cook for about 20 minutes, or until they turn mostly translucent with a tiny white dot in the center. Stir occasionally.

4. Cover and Rest:

• After cooking, turn off the heat, cover the pot with a lid, and let the small sago sit for another 10-15 minutes. This helps them cook through completely.

5. Rinse and Drain:

• Drain the cooked small sago in a strainer and rinse them thoroughly under cold running water to remove excess starch. This will also stop the cooking process and keep them from sticking together.

6. Prepare the Bilo-Bilo (Rice Balls):

• In a bowl, combine glutinous rice flour and water. Mix until a smooth dough forms.
• Pinch off small pieces of dough and roll them into marble-sized balls. Set aside.

7. Prepare the Coconut Milk Mixture:

• In another pot, combine coconut milk, and sugar (add 1 cup of water if it is too creamy).  Bring to a gentle boil, then simmer over medium heat, stirring occasionally to dissolve the sugar.

8. Combine Ingredients:

• Once the coconut milk mixture is on a gentle boil, put it in a simmer and add the bilo-bilo (rice balls). 
• Simmer for 15 minutes then add jackfruit strips. If using sago, add it as well.
• Stir gently and let the mixture simmer for 10-15 minutes until everything is heated through and the flavors meld together.

9. Serve:

• Serve warm in bowls. Enjoy your delicious Bilo-Bilo with Langka!

Feel free to adjust the sweetness according to your preference and enjoy this delightful Filipino dessert!