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Ginataang Bilo Bilo

Bilo Bilo is a typical dish that is often eaten in between in the afternoon.


For Bilo Bilo (Sticky Rice Balls):

200 gr of glutinous rice flour

150ml of water

30 grams of sugar

For the coconut milk soup:

500ml of water

400 ml coconut milk

250 ml coconut cream

1 packet of vanilla sugar

2 tbsp brown sugar

1 pinch of salt

1 jar of bananas in syrup

1 glass of jackfruit in syrup

4 tbsp tapioca pearls


The sticky rice balls:

Mix the glutinous rice flour with the water and sugar until it forms a malleable dough. Then use your hands to form small, cherry-sized balls. But be careful: rub your hands with a little oil beforehand so that the dough doesn't stick too much to your hands. You can then put the balls aside.

Prepare the tapioca pearls:

Boil the tapioca pearls in water until soft and drain the water.

The soup:

Place the water, coconut milk, brown sugar, and coconut cream in a saucepan and heat. Cook the sticky rice balls for about 5 minutes. Drain and slice the bananas and jackfruit. When the water-coconut mixture is boiling, add the bananas and jackfruit and turn off the heat. Season to taste with the vanilla sugar and salt. Finally, add the tapioca pearls.

It is best to enjoy it while it is still hot.

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