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Ginataang Bilo Bilo
It’s easy!
Ginataang Bilo Bilo
Recipe below is from Panlasang Pinoy
Here’s another one that’s much cheaper to make at home.
When I was a kid, mom and Inang would make my sister and I roll ball after ball after ball made from Mochiko flower for bilo bilo. Today, you can buy pre-frozen “rice balls” from the Asian Market in the frozen food section. They are even multiple colors! I also get the pre-made sago boba balls from the Asian market.
20 to 25 pieces glutinous rice balls Bilo-bilo
1 20 oz. can ripe jackfruit
2 cups water
2 cups coconut cream
3/4 cup granulated white sugar
1 1/2 cups cooked sago
Instructions (follow along here)
Pour the water in a cooking pot. Bring to a boil.
Add the coconut cream. Stir and cook until the mixture starts to boil again.
Gradually stir-in the sugar.
Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.
Put-in the sago. Cook for 5 to 8 minutes more.
Transfer to a serving bowl. Serve.
Share and enjoy!