ginataang bilo bilo with tapioca pearls
Glutinous Rice Balls in Coconut Milk with Tapioca Pearls (Ginataang Bilo-Bilo)
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
Course: Dessert, snacks
Cuisine: Asian, Filipino, Philippines, Southeast Asia
Keyword: ginataang bilo bilo, ginataang langka, ginataang sago, tapioca pearls
Servings: 5
  • 1 large sweet potato, peeled and chopped
  • 2 fresh or can/jar jackfruit
  • 2 cans coconut milk
  • 1/2 cup sugar
  • 1 cup tapioca pearls, cooked
  • 1 large (not too ripe) plantain banana, sliced
For The Bilo-Bilo
  • 1 cup glutinous rice flour
  • 1/4 cup water
  1. Cooking the Tapioca pearls: Fill the stock pot with water half deep. Add the tapioca pearls. Stir every 5-10 minutes to prevent them from sticking on the bottom of the pot. Add hot water if necessary. It takes 2-3 hours to completely cook the tapioca pearls. Drain the starch and set aside. You can soak it with water and sugar to stay hydrated.

  2. Making the glutinous rice balls or bilo-bilo: Pour the glutinous rice flour on a medium mixing bowl and add the water gradually while mixing. Form them into small balls with your palm.

Cooking all together:
  1. In a large stock pot, boil the coconut milk over medium-high heat. Stir and cover. Bring to a boil.

  2. Remove cover and stir. Add sweet potato and the bilo-bilo, then cover. Cook for 5 minutes.

  3. Uncover and stir. Add jackfruit, tapioca pearls, plantain, and sugar. Stir to combine. Cover and cook for another 5 minutes.

  4. Remove cover, stir and taste. If the sweetness is already good to your liking. Cover again and simmer for 20 minutes.

  5. Serve warm.