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A serving bowl of creamy Ginataang Bilo-Bilo with glutinous rice balls, sweet potatoes, saba bananas, tapioca pearls, and jackfruit scooped with a spoon.
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Creamy Ginataang Bilo-Bilo

This creamy Ginataang Bilo-Bilo is a classic Filipino dessert made with chewy glutinous rice balls, sweet potatoes, saba bananas, tapioca pearls, and jackfruit simmered in rich coconut milk. It's comforting, creamy, and perfect for merienda or dessert.
Course Dessert
Cuisine Filipino
Keyword bilo bilo recipe, coconut milk dessert, creamy ginataang Bilo-Bilo, filipino dessert, ginataang bilo bilo, ginatan, merienda recipe, sticky rice balls
Prep Time 20 minutes
Cook Time 30 minutes
Make Glutinous Rice Ball, Cook Tapioca Pearls 45 minutes
Total Time 1 hour 35 minutes
Servings 12 people

Equipment

  • Large mixing bowl
  • Measuring cups
  • Large cooking pot
  • Large cooking pot
  • Cutting board
  • Knife

Ingredients

For the Glutinous Rice Balls

  • 500 g glutinous rice flour
  • 400 ml water

For the Coconut Milk Mixture

  • 5 cups coconut milk
  • 2 cups cups water
  • 1 cups sugar

Add-ins

  • 300 g sweet potato peeled and cut into bite-sized cubes
  • 300 g saba bananas peeled and sliced
  • 2 cups cooked mini tapioca pearls
  • 2 cups jackfruit strips

Instructions

Make the Glutinous Rice Balls

  • In a mixing bowl, combine the glutinous rice flour and water.
  • Mix until a smooth, soft dough forms.
  • Scoop about 1 teaspoon of dough and roll it into a small ball.
  • Repeat until all the dough has been used.
  • Set the glutinous rice balls aside until ready to cook.

Cook the Creamy Ginataang Bilo-Bilo

  • In a large pot, combine the coconut milk, water, and sugar. Stir until the sugar dissolves.
  • Bring the mixture to a gentle boil over medium heat.
  • Carefully add the glutinous rice balls and cook until they float to the surface.
  • Add the diced sweet potatoes and cook until tender, about 8–10 minutes.
  • Stir in the sliced saba bananas and cook for 5 minutes.
  • Add the cooked mini tapioca pearls and jackfruit strips. Continue cooking for another 5 minutes, stirring gently from time to time.
  • Remove from the heat and serve warm. You can also chill it before serving if preferred.

Notes

Recipe Tips

  • Cook the tapioca pearls separately according to the package directions until they are translucent and chewy before adding them to the dessert.
  • Rinse the cooked tapioca pearls under running water to remove excess starch and prevent them from sticking together.
  • Add the tapioca pearls near the end of cooking to keep them soft and chewy without becoming mushy.
  • Use ripe saba bananas for the best natural sweetness and creamy texture.
  • Choose fresh, ripe jackfruit for the best flavor and aroma.
  • Cook over medium heat to prevent the coconut milk from curdling.
  • Stir gently from time to time to keep the glutinous rice balls from sticking to the bottom of the pot while preventing them from breaking apart.
  • If the dessert thickens as it cools, stir in a little coconut milk or water when reheating to restore its creamy consistency.
  • Serve warm or chilled for a delicious Filipino dessert that's perfect any time of the day.