This recipe is famous and another favorite afternoon snack and dessert in the Philippines. Ginataang Bilo-Bilo or Glutinous rice balls is made from Glutinous rice powder, coconut milk, purple yam, sweet potato, taro yam, tapioca pearls and banana plantain. Jackfruit flesh and Pandan leaves are also added for more flavour.
Some of the ingredients are hard to get by in my host country, So I have to look for alternative ingredients.
I used banana plantain from India instead of cardava banana saba, tinned coconut milk instead of fresh ones. I omitted the purple yam, jackfruit and tapioca pearls as it's not available in my local shop. Nevertheless, The dish still turned tasty and savoury.
- Glutinous rice powder, ¼ cup
- Banana plantain, 2 pieces
- Sweet potatoes, bite- sized
- Taro root, bite-sized
- Pandan leaves
- Coconut milk (2 cans)
- Sugar (¼ cup)
- Water (2 cups)
- Mix the Glutinous rice with just enough water, about 12 tbsp to form a dough.
- Take a small piece and form it into a small ball or the size of your liking. Set aside.
- Place the coconut milk and water in a pot, Bring it to a boil and simmer in a low heat.
- Add the sugar and the Pandan leaves.
- Add the Taro roots, sweet potatoes and banana plantains.
- Once the tubers are tender, add the Glutinous rice balls one at a time.
- Cook for a few minutes until the rice balls are soft.
- Serve warm or cold.
- Make sure the riceballs are not sticking on each other.
- Stir the mixture regularly to avoid burning.
- You will know the riceballs are cooked when you see it floats at the surface.
Enjoy this Delightful treat.
What do you think of this recipe?