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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:

  1. Prepare the rice balls by combining glutinous rice and 1 1/2 cups water until a dough is formed.
  2. Shape it into a 1/2 tablespoon balls; set aside.
  3. In a large pot, combine 1 can of coconut milk and remaining water.
  4. Stir occasionally until it boils.
  5. Drop in the rice balls.
  6. When the dough starts to float, add sweet potatoes and simmer until half-cooked.
  7. Add plantains and continue cooking for 4 minutes.
  8. Add jackfruit, jackfruit juice, remaining coconut milk, tapioca pearl, sugar, and thickener; stir to combine.
  9. Cook for 5 minutes until the sauce is slightly thick.
  10. 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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