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Bilo-bilo

A warm, comforting Filipino dessert made with chewy rice balls, coconut milk, fruits, and root crops—perfect for merienda or rainy days.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine Filipino
Servings 10

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

Video

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