Ginataang Bilo Bilo - Filipino Merienda Food
|For the bilo bilo (mochi balls)|
|Mochiko||1 Cup (16 tbs)|
|Water||11 Tablespoon (Just enough to make the dough)|
|For the coconut milk base|
|Coconut milk||2 Can (20 oz)|
|Water||2 Can (20 oz)|
|Sugar||2 Cup (32 tbs)|
|Taro||2 Cup (32 tbs), diced|
|Purple yam||2 Cup (32 tbs), diced (Ube)|
|Sweet potato||2 Cup (32 tbs), diced|
|Jackfruit/Saba banana||1 Can (10 oz), torn into small strips|
|Cooked tapioca||2 Cup (32 tbs), small|
|For the garnish|
|Toasted coconut flakes||2 Tablespoon (As needed)|
To prepare the bilo bilo (Mochi balls):
1. In a bowl, mix the mochiko with just enough water (about 11 tbsp water) to make a dough. Mix until the water is fully absorbed and knead it into the dough.
2. Once the dough is made, shape it into marble-sized balls. Set them aside.
3. In a large pot, add 2 cans of coconut milk and 2 cans of water. Stir in 2 cups of sugar, stir over medium heat until it starts to dissolve.
5. Once the coconut milk begins to simmer, add 2 cups of diced taro, 2 cups of diced ube (purple yam) and 2 cups of sweet potato. Continue to cook, stirring frequently.
6. Halfway through the cooking, add the bilo bilo (mochi balls), one at a time so that they don’t stick together.
7. Add the saba or jackfruit (torn into small strips) and let it simmer.
8. When the bilo bilo are done, they will float to the top of the liquid. At this point, add 2 cups of cooked tapioca and continue cooking until the ube and sweet potatoes are tender.
9. Ginataang can be served hot, or refrigerated overnight and served cold as a dessert or a snack.
If you omit the cooked tapioca, the chilled dessert may be used as a sauce or topping for ice cream or over shaved ice.
Calories 796 Calories from Fat 160
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 16.8 g83.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 65.6 mg2.7%
Total Carbohydrates 157 g52.2%
Dietary Fiber 6.4 g25.5%
Sugars 57.6 g
Protein 5 g11%
Vitamin A 109.8% Vitamin C 20.4%
Calcium 6.4% Iron 20.9%
*Based on a 2000 Calorie diet