How to make Ginataang Bilo-Bilo
1
Shape the bilo-bilo
Mix glutinous rice flour with water gradually until a soft dough forms. Roll into small balls.
2
Start the coconut base
Combine coconut milk, water, sugar, and salt in a wide pot. Bring to a gentle simmer.
3
Cook the firm ingredients
Add sweet potato and simmer for 8 minutes. Add saba and cook for 4 minutes more.
4
Add the rice balls
Drop in the bilo-bilo one at a time. Simmer until they float and are cooked through, about 6–8 minutes.
5
Finish
Stir in jackfruit and cooked sago. Simmer for 3 minutes and serve warm.
Maria’s tip: Keep the coconut milk at a gentle simmer so it stays smooth.
Food safety: Glutinous rice balls are very hot inside; allow the dessert to cool slightly before serving children.