Guinataang Bilo-Bilo - Sweet Rice Dumplings in Coconut Milk

Ginataang Bilo-Bilo - Sweet Rice Dumplings in Coconut Milk is one of the easiest Filipino "kakanin"(made of rice cake and coconut) snacks or desserts to put together at a moment’s notice if you have all the ingredients. This is a snack or dessert which consists of hearty, hefty gummy-like rice balls made from rice flour, shaped then boiled in a thick broth of sweet coconut milk. The strips of golden langka (jackfruit) defines the added dimension to the flavors of this comforting stew which my family enjoys at the start of the year or else during ‘merienda’ (snack time) in the winter months. The milky coconut broth that coats the rice balls or bilo-bilo is best served warm. This recipe was inspired by the site Panlasang Pinoy. My version serves 2 to 4.

Prep Time30

Cook Time16

Total Time46

Course: Dessert, Merienda, Snacks

Cuisine: Asian, Filipino

Keyword: Ginataan Bilo Bilo Rice Dumplings Coconut Milk

Servings: people

Calories: 368kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large Stock Pot: 10 or 12 quarts

Ingredients

1 cup Mochiko rice flour; this makes 20 rice balls
1/2 cup water, to make bilo-bilo or rice balls
2 cups langka (jackfruit) sliced in strips; fresh or canned -drain syrup
2 cups coconut milk
1 cup water to add to coconut milk
1/2 + 1/4 cups granulated sugar to add to coconut milk
1 cup cooked sago (tapioca balls) bottled, from Asian markets; optional

Instructions

To make the rice dumplings: In a medium-sized bowl, mix the rice flour and water. Slowly mix the flour and water till the flour becomes less powdery and starts to get thick and solid. Using your hands, shape the rice flour mixture into one-inch sized balls. Put them in a dry, large plate. Refrigerate for 30 minutes to one hour for the rice balls to firm up.
To cook the dumplings in coconut: Separately, over medium heat, in a medium-sized stockpot, add the coconut milk, water and sugar. Stir to blend well. Allow the coconut milk mixture to heat up then start to bubble. Lower heat to a simmer and let the mixture cook for ten minutes. Stir the coconut milk and water a few times and make sure heat is kept at a simmer or milk might curdle. This takes about 10 minutes.
Add the bilo-bilo rice flour dumplings to the coconut milk mixture. Stir gently so coconut milk coats the rice balls. Add the strips of langka/jackfruit and blend well. Over low-medium heat, cook for about 6 minutes more till rice balls puff up and get slightly enlarged.
The langka strips will soften at this same amount of time. Keep stirring the mixture every so often. The rice balls or ‘bilo-bilo’ tend to stick to the bottom of the stockpot if left unattended.
If available, throw in the cup of tapioca balls or “sago” at this time and stir the mixture so the sago blends with the rest of the ingredients.
Serve warm. Or if preferred, this can be served cold, too.
How to store: keep this Ginataan Bilo-Bilo refrigerated in a covered container. It will keep for about three days in the refrigerator.
Cook's comments: If available, I also add cubes of ube (purple yam), camote (sweet potato) and fresh, ripe plantain slices (saging saba).
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Nutrition