A warm, comforting Filipino dessert made with chewy rice balls, coconut milk, fruits, and root crops—perfect for merienda or rainy days.
Ingredients Tips:
• Use fresh coconut milk for a richer flavor if available
• You can add sago pearls or mung beans for texture
• Adjust sweetness by tasting before adding more sugar
Cooking Tips:
• Roll bilo-bilo small and even to ensure they cook uniformly
• Stir often to prevent coconut milk from curdling
• Add jackfruit and saba last to avoid overcooking
Bilo-bilo
A warm, comforting Filipino dessert made with chewy rice balls, coconut milk, fruits, and root crops—perfect for merienda or rainy days.
Ingredients
- 2 cups glutinous rice flour
- ½ –¾ cup water for white bilo-bilo
- 2 cups glutinous rice flour
- ½ –¾ cup water + purple food color for purple bilo-bilo
- 1 can whole kernel corn with syrup
- 2 cups shredded ripe jackfruit
- 2 cups water
- ¼ cup sugar
- 2 cups taro root cubed
- 1 cup ube root cubed
- 1 cup camote root cubed
- 2 cans 400ml coconut milk
- 1 tsp salt
- 3 pcs banana saba sliced
- 2 cups cook sago
Instructions
- Mix 2 cups glutinous rice flour with ½–¾ cup water to form a smooth dough, roll into small balls for white bilo-bilo
- Mix another 2 cups glutinous rice flour with ½–¾ cup water and purple food color, roll into purple bilo-bilo balls
- In a large pot, combine whole kernel corn with syrup, shredded rice jackfruit, water, sugar, taro root, camote root, ube root, coconut milk and 1 tsp of salt bring to a gentle boil and simmer until slightly tender.
- Add saba.
- Drop in both white and purple bilo-bilo, add 2 cups cook sago, stir gently to avoid sticking
- immer until everything is fully cooked and tender
- Serve warm in bowls
