Ginataan Bilo Bilo with Buko

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How to make Ginataan Bilo Bilo with Buko

  • Prep time: 30 minutes
  • Cooking time: 15 minutes
  • Yields: 14 to 15 as snack


  • 2 cans coconut milk
  • 1 can coconut cream
  • ½ can condensed milk
  • 3 pcs pandan leaves
  • 1 large sweet potato, peeled and cut into 1 bite size
  • 15 sweet rice balls (see separate instructions below)
  • 1 jar jack fruit in heavy syrup
  • 1 can young coconut, strained
  • 2 cups sago (tapioca pearls) cooked
  • 4 cups plantains or saba, peeled and cut into ½ inch thickness
  • a few drops of ube extract

Bring coconut milk, cream, condensed milk with the pandan leaves in a pot to a boil.

Add sweet potato and cook for 7 minutes over high heat.

Adjust heat to medium and add rice balls, jack fruit (cut into strips) and its syrup. Add tapioca pearl. Stir.

Add young coconut, stir.

Add a few drops of ube extract if using.

Continue to cook for another 5 minutes.

Add bananas. Stir and cook (low heat) for 2 minutes.

Turn off stove. Serve.




1 – ½ cups glutinous rice flour

¼ cup sugar

½ cup water

ube extract


Combine all ingredients in a bowl until it forms into a clay texture.

Using your clean hands, mold a small portion to a ball.

You should have at least 12 to 15 rice balls.

Set aside.




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