Ginataang Bilo-Bilo with Langka

By Ashley Jean March 28, 2023 30 mins read 130 Views

A bowl of Filipino Ginataang Bilo Bilo-Bilo will warm you up at home. It is made with langka, sweet potatoes, tender tapioca pearls and saba bananas. The best sticky rice balls are simmered in sweet coconut milk soup. Serve as a delicious dessert or afternoon snack.

What is Ginataang Bilo Bilo?

Ginataang Bilo Bilo-Bilo, a Filipino sweet snack or dessert, is often enjoyed as comfort food. Tagalog "ginataan", which is a Filipino word that means "made from coconut milk", loosely translates into "made from gata". "Bilobilo," or rice flour balls made from rice flour, is a Tagalog term that means "round."

The origins of this dessert are believed to be in Luzon, a northern Philippines Island. Different regions have adapted the recipe over time to make it their own. Some recipes use pandan leaves and a variety different fruits, while this recipe uses jackfruit, tapioca pearls and saba bananas.

You may be a fan of Vietnamese cuisine and have had the pleasure of eating che-chuoi or Che thai. These fruity desserts are often compared to Filipino Ginataang Bilo Bilo-Bilo.

Ingredients you'll need

Mini Sago pearls, or tapioca pearls.Sago pearls come from the tropical sago palm. Although the pearls are not very flavorful, once cooked they are soft and chewy. Cassava-based tapioca balls can be substituted if you are unable to find sago. We are now using small tapioca pearls because I couldn't find sago pearls.
Glutinous Rice flour:This ingredient is crucial for making homemade rice balls. It becomes sticky and moist when mixed with water.
Ube powder + extract (optional). These purple yam ingredients give the ginataang a lovely purple color and a distinctly ube taste. It can be hard to find ube ingredients in shops. Amazon sells ube extract. This ube extract and powder can be used to make Fluffy Ube Pandesal and Creamy Ube Pie.
Coconut milk Full-fat creamy coconut milk is best for making the creamiest ginataang. This coconut milk is less watery than lite and makes the most delicious dessert soups.
Sugar We used granulated sugar for the neutral flavor. We are unable to recommend any other sweetener for this coconut soup as we have not tried it. Choose organic sugars from Wholesome organics to ensure that your sugar is vegan.
Saba bananas This traditional banana is native the Philippines, but can be found in Asian markets across the United States. They are often known as cooking bananas because of their sweet and starchy consistency. They are most similar to cardaba or plantains, so they can be substituted for saba bananas if they're not available. Cavendish bananas can be used if you need them!
Sweet potato Another source of sweet starchiness for this Filipino dessert. For the best texture and even cooking, we recommend that you peel and slice uniformly.
JackfruitThis recipe is a dessert. Make sure you buy ripe, juicy Jackfruit. You can use fresh or canned jackfruit. Follow our guide on How To Cut Jackfruit and Cook Jackfruit Seeds (with Video & Photos) if you are using fresh jackfruit.

Equipment required

Pots large
Large mixing bowl
Whisk
A sturdy spatula or a wooden spoon
Cookie scoop or spoon

How to make Ginataang Bilo–Bilo with Langka

Step 1: Make Tapioca Pearls

You're probably familiar with the process if you've already made our Easy Taho Recipe With Arnibal!

Bring a large pot of water to boil. Bring 6 cups of water to boil in a large saucepan on medium heat. To prevent sticking, heat the water to boil and add the tapioca pearls.
Cook the pearls. Reduce heat to medium and cook the pearls for 5 minutes. Mix well.
Allow to soak for 10 minutes. Cover the pan and let the tapioca pearls soak for 10 minutes.
Rinse under cool water. Drain the water after 10 minutes and rinse the pearls until they are at room temperature.
Boil 6 more cups of water. Bring 6 more cups of water to boil. Then add the tapioca pearls partially cooked.
Boil the tapioca again until it becomes translucent. Bring the tapioca back to boil, then cover and let it sit for 7 minutes. They are ready when the pearls become transparent and chewy.
Rinse and drain. The tapioca should be run under cool water until it is completely cooled. Once the tapioca has cooled, you can set aside the bilo-bilo.

Step 2: Form the Bilo Bilo (Glutinous Rice Balls).

Make the dough. Use a wooden spoon or a sturdy spatula to combine the glutinous rice flour with the water in a large bowl. Once the dough has formed, you can use your hands to smoothen it.
Use ube-flavored bilo bilo. Divide the dough in half, and then place the other half in a separate bowl. Add the ube extract.
Make small balls. The dough should yield approximately 24 balls, each about 1/2 teaspoon in size.
Set aside. Cover your rice balls with plastic wrap once they are formed.

Step 3: Make the Coconut Soup

Bring the coconut milk, water, and sugar to boil. Combine all ingredients in a large saucepan. Bring coconut milk mixture to boil, stirring until sugar dissolves.
Add the sweet potato and bilo bilo. Bring to a simmer and then add the diced sweet potatoes and the handmade sticky rice balls. Allow the sweet potato to simmer for about 5-8 minutes, or until it is tender.
Add the jackfruit strips and cooked tapioca pearls. Stir until combined and continue to simmer for another 3 to 5 minutes or until the saba bananas become tender.
Serve. Serve warm.

Storage Instructions

Ginataang bilo bilo will last up to three days if stored in an airtight container in a refrigerator. Coconut soup thickens as it cools. You can add coconut milk to thin it again.

More Vegan Filipino Dessert Recipes You May Enjoy:

Avocado with Condensed Milk is a Filipino favorite that can be made in just 5 minutes.
Arnibal's Easy Taho Recipe - Another favorite dessert made with sweet tofu and tapioca pearls
Suman Malagkit (Filipino Steamed Rice Cakes). If you love bilo-bilo you will love these rice cake!
Banana Cue (Filipino Fried Caramelized Bananas) - a popular Filipino street food everyone loves.
Creamy Ube Pie (Vegan), a favorite way to enjoy purple sweet potatoes.

Ginataang Bilo-Bilo Recipe

Author: Sweet Simple Vegan
Total Time: 1 hour
Yield 6 servings
Diet: Vegan

Print Recipe

Description

A bowl of Filipino Ginataang Bilo Bilo-Bilo will warm you up at home. It is made with langka, sweet potatoes, tapioca pearls and saba bananas. The best sticky rice balls are simmered in sweet coconut milk soup. Serve as a delicious dessert or afternoon snack.

Ingredients

Tapioca Pearls

1/4 cup + 2 tablespoons dried small tapioca pearls
4 cups water

Bilo Bilo (Glutinous Rice Balls)

1 cup glutinous rice flour
1/2 cup water
Optional: 1/4 teaspoon of ube extract

Coconut Soup

1 1/2 cups water
1 can (13.5 ounce) coconut milk
1/4 cup + Two tablespoons granulated sugar
1 cup sweet potatoes, peeled and diced in 1/2 inch pieces
2 saba Bananas, sliced (or using plantains or Cavendish bananas).
Half a cup sweet Jackfruit, cut into strips

Equipment

- Pots large

- Large mixing bowl

- Whisk

- A sturdy spatula or a wooden spoon

- Cookie scoop or spoon

Cook Mode Stop your screen going dark

Instructions

Tapioca Pearls

Boil 6 cups of water in a saucepan over medium heat. To prevent sticking, add tapioca pearls and stir immediately.
Cook on medium heat for 5 minutes. Stir frequently.
Turn off the heat and cover the tub for 10 minutes.
Drain the tapioca pearls and rinse them with running water until they cool down.
Bring 6 cups more water to boil. Add the partially cooked tapioca.
Bring back to a boil. After boiling, reduce heat and cover the pot. Let it sit for seven minutes. It should be completely translucent when it is done.
Once the tapioca is completely cooked, drain it and rinse it with cold water until completely cool. Set aside.

Bilo Bilo (Glutinous Rice Balls)

Mix rice flour, water and oil in a large bowl until you have a dough. You can use your hands to smoothen the dough.
Make Ube-flavored cookies by adding half the dough to a separate bowl and then mixing in the ube extract.
Divide into half-tablespoon-sized balls. Place in a plastic wrap and cover.

Coconut Soup

Mix water, coconut milk, sugar in a large saucepan. Mix all ingredients together, and bring to boil until sugar is dissolved.
Bring to a simmer. Stir in sweet potato and bilo bilo. Simmer for 5-8 minutes, or until sweet potatoes are tender.
Add the jackfruit and cooked tapioca pearls. Stir until combined and simmer for another 3 to 5 minutes, or until banana is tender.
Take out of the heat and warm up. This will thicken as the liquid cools.

Notes

I couldn't find sago so I substituted with tapioca balls made from cassava.
Amazon has ube extract.
Full-fat creamy coconut cream is the best choice to make the creamiest Ganataang. This coconut milk is less watery than lite and makes the most delicious dessert soups.
We used granulated sugar. We are unable to recommend any other sweetener for this coconut soup. Choose organic sugars from Wholesome organics to ensure that your sugar is vegan.
You can also buy Cavendish bananas or plantains if you are unable to find Saba Bananas.
Both canned and fresh jackfruit are acceptable. This recipe will not work with young jackfruit.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack
Method: Stovetop
Cuisine: Filipino

Keywords: filipino, fruit, sweet potato, banana, jackfruit, mochi, sweet rice, coconut

Sweet Simple Vegan's first post was Ginataang Bilo Bilo with Langka

By: Jasmine Briones
Title: Ginataang Bilo-Bilo with Langka
Sourced From: sweetsimplevegan.com/ginataang-bilo-bilo-with-langka/
Published Date: Tue, 28 Mar 2023 22:26:00 +0000

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