Wednesday, March 9, 2016

GInataang Bilo Bilo

I made Guitaang Halo Halo for a group of Filipina friends last November. It was essentially a no-brainer when  they claim how good it was. After all, we Pinoy love our own.

I made another batch of guinataang bilo bilo and brought it to work. I served it during our break to my German colleagues. They were raving how good it was and were asking me for the recipe. Every single one of them.

Then, I met up with my friends  from Poland, Russia and Croatia for  an early Christmas dinner and brought yet again, another steaming hot bowl of this dessert. They too, fall for it. The  appreciative and genuine reactions of these ladies,  speak volume. It proves that despite all the cultural differences we all have,  simple foods and sharing can still bring us all together.

So  this winter , keep somebody warm and cook ginataan!


1 cup  glutinous rice flour dissolve in 1/3 cup water
3 cups coconut milk
2 1/2 cups water
a pinch of salt
2 plantain / 3 saba bananas
2 medium sized sweet potatoes 
( I used purple one this time, it changes the color of the whole dish)
1/2 jar macapuno strip
1 cup ripe jackfruit ( Store bought and in syrup)
2 tbsp. sago pearl ( cook according to package's instructions)
Optional: Add as much sugar as you want.
  I find the syrup of macapuno and jackfruit sweet enough, I did not add any .


 Put glutinous rice flour in a bowl. A water 1 tbsp. at a time, mix until mass could hold itself. Form into marble sized balls. Set aside.

 Bring coconut oil and water into a gentle simmer. Add salt. 

 Peel and slice cooking banana. Add into the pot. 

 Add macapuno and jackfruit strips.

 Peel and cut sweet potatoes into wedges/cubes. Add into the pot. Cook until banana and sweet potatoes are just tender. Takes about 10 minutes.

Put glutinous rice balls ( Bilo Bilo) into the the pot then add cooked sago/tapioca Cook for 5-10 more minutes or until rice balls floats.

Ginataang Bilo Bilo

Keep the spirits high and serve Ginataan warm.

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