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Bilo Bilo
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5 from 12 votes

Ginataang Bilo bilo (glutinous rice balls in coconut milk)

Filipino dessert from glutinous rice balls, plantain bananas, sweet potatoes, tapioca pearls cooked in coconut milk.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Snack
Cuisine: Asian, Filipino
Keyword: bilo-bilo, ginataang bilo-bilo
Servings: 6
Calories: 726kcal
Author: Bebs


  • 2 cups glutinous rice flour
  • 1 cup water
  • 2-3 cups water
  • 2 400ml can coconut milk or cream
  • 1 ½ cup cooked tapioca pearls
  • ¾ cup sugar
  • 2 big sweet potatoes - peeled and cubed
  • 4 piece plantain bananas - peeled and cubed
  • 1 cup jackfruit - cut into strips


  • Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. Set them aside.
  • In a pot, combine 2 cups water, coconut milk, and sugar and bring to boil. Add the sweet potato cubes and cook for about 3 minutes stirring occasionally. Next, add the plantain banana cubes and cook for about 3 minutes.
  • Once the sweet potatoes and bananas are almost cooked, add the sticky rice balls and let simmer until they are cooked (about 5 minutes) while stirring occasionally. You know the sticky balls are done when they are floating.
  • Add the jackfruit slices and the cooked tapioca pearls. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
  • Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.



If you want, food color may be added to the sticky rice when it is still in dough form before forming the balls.
While cooking, you may need to add more water if it is getting too thick.


Calories: 726kcal | Carbohydrates: 179g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 340mg | Fiber: 3g | Sugar: 42g | Vitamin A: 95IU | Vitamin C: 9.1mg | Calcium: 42mg | Iron: 2.5mg