Ginataang Bilo-Bilo: A Creamy Filipino Dessert Delight

by

Introduction

Ginataang Bilo-Bilo is a beloved Filipino dessert soup that combines chewy glutinous rice balls (bilo-bilo) with tropical fruits and root crops in a rich, creamy coconut broth. This comforting dish features a harmonious blend of textures and flavors – from the soft sweetness of purple and yellow sweet potatoes to the fragrant jackfruit and the satisfying chew of tapioca pearls. The aromatic anise seeds add a distinctive licorice-like note that perfectly complements the coconut’s natural richness.

What makes this dessert special is its versatility and cultural significance. Often served during celebrations or rainy days, it represents the Filipino tradition of transforming simple, local ingredients into something extraordinary. The vibrant purple hue from ube extract makes it visually striking, while the two layers of coconut milk (kakang gata and regular gata) create a complex, layered flavor profile that’s neither too heavy nor too light.

The Recipe: Ginataang Bilo-Bilo

Ingredients

For the Bilo-Bilo (Glutinous Rice Balls):

  • 3 cups glutinous rice flour
  • 1 cup water
  • 1 teaspoon ube extract (optional, for color)

For the Sweet Coconut Soup:

  • 6 cups water
  • 1½ cups kakang gata (first-press coconut cream)
  • 3 cups gata (regular coconut milk)
  • 1 cup purple sweet potato, cubed
  • 1 cup yellow sweet potato, cubed
  • 1 cup ripe jackfruit strips (langka)
  • 4 saba bananas, sliced
  • 1 cup granulated sugar (adjust to taste)
  • ¾ cup large green tapioca pearls
  • ½ cup small tapioca pearls
  • ¾ cup young coconut strips (optional)
  • 1 teaspoon anise seeds
  • 1 teaspoon ube extract (for color)

For Thickening:

  • ¼ cup glutinous rice flour dissolved in ¼ cup water
  • 1 tablespoon ube food color (optional)

Instructions

1. Prepare the Bilo-Bilo

  1. Mix glutinous rice flour and water (add ube extract if using) to form a dough
  2. Roll into 1-inch balls (keep covered to prevent drying)

2. Cook the Tapioca Pearls

  1. Boil large pearls separately for 20-25 minutes until translucent
  2. Cook small pearls for 10-15 minutes
  3. Drain and rinse with cold water

3. Make the Coconut Soup Base

  1. In a large pot, combine water, kakang gata, and gata
  2. Bring to a gentle simmer (do not boil vigorously)
  3. Add anise seeds and sugar, stirring to dissolve

4. Add Root Crops and Fruits

  1. First add sweet potato cubes, cooking for 5 minutes
  2. Add bananas and jackfruit, simmering for 3 more minutes
  3. Stir in cooked tapioca pearls and young coconut (if using)

5. Cook the Bilo-Bilo

  1. Gently drop rice balls into simmering soup
  2. Cook for 5-7 minutes until they float to the surface

6. Thicken and Color

  1. Stir in dissolved glutinous rice flour mixture
  2. Add ube coloring for vibrant purple hue
  3. Simmer for 2-3 more minutes until slightly thickened

7. Serve Warm

  • Ladle into bowls while warm (can be served at room temperature)
  • Best enjoyed the day it’s made

Tips for Perfect Ginataang Bilo-Bilo

  • Coconut Milk Quality: Use fresh or high-quality canned coconut milk for best flavor
  • Texture Control: Adjust cooking time of root crops for preferred softness
  • Sugar Adjustment: Start with ¾ cup sugar, adding more to taste
  • Make-Ahead Tip: Prepare components separately, combine and reheat gently before serving
  • Storage: Keep refrigerated up to 2 days (texture changes when reheated)

Conclusion

This Ginataang Bilo-Bilo recipe captures the essence of Filipino comfort food at its finest – a warm, creamy concoction that satisfies both the sweet tooth and the soul. The playful combination of chewy, soft, and creamy textures creates an exciting eating experience, while the natural sweetness of tropical ingredients means it’s indulgent without being cloying. The aromatic presence of anise seeds adds a sophisticated layer that elevates the entire dish beyond typical dessert fare.

Perfect for family gatherings, fiestas, or rainy day comforts, this dessert soup represents the Filipino talent for creating extraordinary dishes from humble ingredients. Its vibrant colors and varied textures make it especially appealing to children, while the complex flavor profile will delight adult palates. Whether you’re introducing someone to Filipino cuisine or craving a taste of home, this Ginataang Bilo-Bilo promises to transport you to the tropical islands with every spoonful.

Leave a Comment