Imagine a dessert that transports you to the sun-kissed islands of the Philippines with every single spoonful - a creamy, sweet, and utterly irresistible treat that combines the rich flavors of coconut milk, soft sweet potato rice balls, chewy tapioca pearls, and fragrant jackfruit. Ginataang Bilo Bilo is not just a dessert; it's a culinary journey that promises to tantalize your taste buds and warm your soul, offering a perfect blend of traditional Filipino comfort food and exotic tropical ingredients.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Filipino
Serves: 6 servings
Ingredients
- 1 cup sweet potato, diced
- 1 cup glutinous rice flour
- 1/2 cup water
- 2 cups coconut milk
- 1/2 cup sugar
- 1/2 cup jackfruit, sliced
- 1/4 cup tapioca pearls
Instructions
- Begin by preparing the sweet potato rice balls. Peel and dice 1 cup of sweet potato into small cubes. Steam the sweet potato until tender, about 10-15 minutes. Once cooked, mash the sweet potato in a bowl until smooth.
- In a separate bowl, combine the mashed sweet potato with 1 cup of glutinous rice flour and 1/2 cup of water. Mix well until a smooth dough forms. If the dough is too sticky, add a little more glutinous rice flour as needed.
- Once the dough is ready, divide it into small portions and roll each portion into small balls, about the size of a marble. Set aside the rice balls on a plate.
- Next, prepare the coconut milk mixture. In a pot, pour in 2 cups of coconut milk and add 1/2 cup of sugar. Stir the mixture over medium heat until the sugar is completely dissolved.
- Add 1/4 cup of tapioca pearls to the pot and bring the mixture to a gentle boil. Cook the tapioca pearls for about 10-15 minutes, or until they become translucent. Stir occasionally to prevent sticking.
- Once the tapioca pearls are cooked, gently add the sweet potato rice balls to the pot. Stir carefully to avoid breaking the rice balls. Let them cook in the coconut milk for an additional 10 minutes, allowing the flavors to meld.
- After 10 minutes, add 1/2 cup of sliced jackfruit to the pot. Stir gently to combine, and let it simmer for another 5 minutes to heat the jackfruit through.
- Once everything is cooked and well combined, remove the pot from heat. Allow the Ginataang Bilo Bilo to cool slightly before serving.
- Serve the Ginataang Bilo Bilo warm in bowls, making sure to include the sweet potato rice balls, tapioca pearls, and jackfruit in each serving. Enjoy your delicious Filipino dessert!
Tips
- Consistency is Key: When making the sweet potato rice balls, ensure your dough is neither too dry nor too sticky. Add water or flour gradually to achieve the right texture.
- Steam Sweet Potato Perfectly: Make sure to steam the sweet potato until it's tender but not mushy, which helps create smoother rice balls.
- Prevent Sticking: When forming rice balls, lightly dust your hands with glutinous rice flour to prevent the dough from sticking.
- Tapioca Pearl Tip: Stir tapioca pearls occasionally while cooking to prevent them from clumping or sticking to the bottom of the pot.
- Gentle Handling: When adding rice balls to the coconut milk, stir carefully to prevent them from breaking apart.
- Fresh Ingredients Matter: Use fresh coconut milk and ripe jackfruit for the most authentic and delicious flavor.
- Serving Suggestion: Serve warm for the best taste and texture, and consider garnishing with extra coconut milk or a sprinkle of toasted coconut flakes.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 53g
Protein: 3g
Fat: 11g
Saturated Fat: 10g
Cholesterol: 0mg
