Ginataang Bilo-Bilo (Sticky Rice Balls in Coconut Milk)

Another authentic Pinoy favorite is Ginataang Bilo-bilo. It is mainly composed of saging na saba, sweet potatoes, jack fruit, tapioca pearls, rice balls and of course coconut milk. For some, they even add ube (purple yam) to add color and flavor as well.

I remember this dessert pleasing my childhood years. My grandmother will prepare the ingredients while my cousins, aunts and I were all busy making the rice balls and putting it on top of a banana leaf. As I grew up on a neighborhood with my relatives, such preparation of native dessert is part of our bonding experience.

Well, here is how I cooked my version of Ginataang Bilo-bilo.


  • 2 Cans Coconut Milk
  • 1 1/2 Cup Water
  • 2 Cups Glutinous Rice Flour mixed with 3/4 Cup water (to make rice balls)
  • 1 cup Cooked Tapioca Pearls (sago)
  • 1 Large Sweet Potato - Cubed
  • 3 Large Banana (Saba) - Cubed
  • 1 Cup Jackfruit - Strips 
  • 1 cup sugar 


  1. Prepare the rice balls. Combine glutinous rice and water until a dough is formed. Take about 1 teaspoon of the dough and shape it into a ball. Set aside.
  2. In a large pot, put 1 can of coconut milk and water. Stir occasionally until it boils.
  3. Put in the rice balls. 
  4. When the rice balls starts to float, add the sweet potatoes and cook until half-cooked.
  5. Add saba bananas and continue cooking for 5 minutes.
  6. Add the jackfruit, 1 can of coconut milk, tapioca pearls and sugar.
  7. Cook for 5 minutes until the sauce is slightly thick. 
  8. Serve and enjoy! 

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