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

Featured in the Honolulu Star-Advertiser on May 11, 2016.
Recipe compliments of the Filipino Community Center.

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Ingredients:

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

Rice balls:

  • 3 cups uncooked glutinous rice (available in Asian markets)
  • 3 1/2 cups water, divided
  • 2 (13.5-ounce) cans lite coconut milk, divided
  • 1 large sweet potato, cubed
  • 3 large plantain or bananas, cubed
  • 1 cup jackfruit, cleaned and cut into strips (available in Asian markets)
  • 1/2 cup jackfruit syrup (available in Asian markets)
  • 1 cup cooked pearl tapioca (sago)
  • 1 cup sugar

Thickener:

  • 1/8 cup cooked glutinous rice mixed with 1/8 cup water (adjust amount of thickener to desired consistency)

Directions:

Prepare the rice balls by combining glutinous rice and 1 1/2 cups water until a dough is formed. Shape it into a 1/2 tablespoon balls; set aside. In a large pot, combine 1 can of coconut milk and remaining water. Stir occasionally until it boils. Drop in the rice balls. When the dough starts to float, add sweet potatoes and simmer until half-cooked. Add plantains and continue cooking for 4 minutes. Add jackfruit, jackfruit juice, remaining coconut milk, tapioca pearl, sugar, and thickener; stir to combine. Cook for 5 minutes until the sauce is slightly thick. Serve warm or cold. Makes 8 servings.

Approximate Nutrient Analysis per serving:
400 calories, 4 g fat, 3 g saturated fat, 10 mg cholesterol, 55 mg sodium, 92 g carbohydrate, 3 g fiber, 48 g sugar, 3 g protein

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