Ginataang Bilo-Bilo

This is Ginataang Bilo-Bilo. Ginataang Bilo-Bilo is an old-time favorite of Filipinos. Typically made with glutinous rice balls, tapioca pearls, sweet potatoes, purple yam, tropical fruits and coconut milk. This is a delicious and filling snack specially if you love anything with coconut milk in it. Ginataang Bilo-Bilo is also perfect during rainy days. Enjoy this recipe from all of us at Filipino Chow.


  • 1 cup of taro root (gabi), diced
  • 1 1/2 cups of sweet potatoes (kamote), diced
  • 1 1/2 cups of purple yam (ube), diced
  • 1 cup of plantains (saging na saba), sliced
  • 1 cup of ripe jackfruit (langka), sliced
  • 2 cups of cooked tapioca pearls (sago)
  • 20 pieces of glutinous rice balls (bilo-bilo).
  • 1/2 cup of white sugar
  • 4 cups of coconut milk
  • 1 cup of water


  1. Pour the water in a large cooking pot then bring it to a boil over medium heat.
  2. Add 2 cups of coconut milk.
  3. Then bring it to a boil again.
  4. Now add the sweet potatoes, purple yam, and taro root.
  5. Cover this and let it boil for 7 minutes while occasionally stirring.
  6. Pour in the remaining coconut milk, sugar, and glutinous rice balls.
  7. Stir well to dissolve the sugar.
  8. Simmer for another 7 minutes.
  9. Now add the plantains, then cook for an additional 3 minutes.
  10. Then add the jackfruit, and cook for 2-3 minutes.
  11. Add the cooked tapioca pearls then stir once more.
  12. Simmer for about 1 minute then turn off the heat.
  13. Serve hot.

You can also get cooked tapioca pearls in a bottle from your local asian stores. You may adjust the measurement of sugar. Add more if you want it sweeter.


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