Ginataang Bilo-bilo


  •  250 g glutininous rice (sweet rice) flour
  • 6 saba (or plantain), sliced
  • 5 cups thin coconut milk or water
  • 250 g ripe langka (jackfruit) (canned will do)
  • 6 pandan leaves (optional) or (anise seeds)
  • 200 g cooked sago pearls
  • 225 g camote (sweet potato), cubed
  •  300 g white sugar
  •  225 gabi (taro root), cubed
  • 225 ube (purple yam), cubed
  • 2 cups coconut cream
  •  (other root crops may be used.)


  1. Combine rice flour with 250 ml water and form into small balls.
  2. Place the coconut milk in a casserole and bring to a boil
  3.  Then add the sago, sweet potato, taro and other root crops you may have.
  4. Cook for 5 minutes, then add the banana, jackfruit and rice balls.
  5. Continue to cook over moderate heat until all the rice balls float to the surface.
  6. Stir in sugar and coconut cream,
  7. Then transfer to a serving bowl.
  8. Enjoy!

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