Ginataang Bilo Bilo - Filipino Merienda Food

Ginataang Bilo Bilo is a type of Filipino snack or dessert made by cooking root vegetables and fruit in sweetened coconut milk with chewy balls of mochi (bilo bilo). Taro, ube, and sweet potato make up the base of this incredibly unique tropical treat with jackfruit providing that touch of tartness. Finish that off with chewy mochi and tapioca pearls and you have something truly magical. I have enjoyed this dish since I was a child and now I want to share it with you!

Ingredients

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)

Directions

GETTING READY

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.

MAKING

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.

SERVING

9. Ginataang can be served hot, or refrigerated overnight and served cold as a dessert or a snack.

TIPS

If you omit the cooked tapioca, the chilled dessert may be used as a sauce or topping for ice cream or over shaved ice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 796Calories from Fat 160

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 65 mg2.71%

Total Carbohydrates 157 g52.3%

Dietary Fiber 6 g24%

Sugars 57 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet