Ginataang Bilo Bilo

Enjoy this simple yet delicious Ginataang Bilo Bilo! Perfectly sweet and creamy with loads of sticky rice balls, mini sago, and sweetened jackfruit, it makes a hearty and filling snack or dessert.

In celebration of the Chinese New Year ahead, I’d like to share with you this sweet and creamy ginataang bilo bilo recipe.

Chinese tangyuan, known as bilo-bilo in the Philippines, are sticky rice balls formed from a mixture of glutinous rice flour and water. They are commonly served during festivals, wedding celebrations, and other family gatherings to symbolize union and togetherness.

This ginataang bilo-bilo is a simplified version of ginataang halo-halo, prepared sans saba bananas and kamote. It’s a simple concoction of glutinous rice balls, mini sago pearls, jackfruit strips, and sweetened coconut cream.

We live in the Hill Country, and driving to the closest Asian supermarket for perishable fruit and tubers takes a good hour and is not always convenient. So when ginataan cravings, I make it with these ingredients that I can stock up on.

Sago pearls

Mini or regular-sized sago will work well in this recipe. You can use bottled sago in syrup you can buy from the store or make your own from dry pearls.

Check out my tips on how to cook sago. It takes a few steps but the pearls turn out super chewy and fun to eat!

Making bilo-bilo

  • Combine glutinous rice flour and water into a pliable dough. If the dough is too sticky, add more flour; if too crumbly, add more water.
  • Cover the dough balls with a moist towel until ready to use to keep them from drying out.

How to serve and store

  • Ginataang bilo-bilo is a delicious and filling dessert or midday snack.  Enjoy it hot, warm, or cold with a generous drizzle of coconut cream (kakang gata) on top.
  • Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days. Although it can be frozen, I find freezing and thawing change the consistency and creaminess.


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