Filipino Native Food · Filipino Recipe · Merienda

​Ginataang Bilo-bilo (Sticky Rice Balls in Coconut Milk)

Ginataang Bilo bilo
Credits May Hock

This warm dessert is great for cold weather.
I still remember the days when I was just about 6 years old. I help my mom make sticky rice balls. We shape it by using two palms to create a perfect small round balls. It is my favorite afternoon merienda (snack). The soft chewy sticky rice balls will make any kid so happy, the thick milky coconut milk makes it so creamy and the jackfruit flavor makes it very delicious in every spoon!

There are plenty of varieties you can add in this desserts. You can add banana slices, purple yam and camote. In Ilocano they call this Paradosdos. And this recipe is the most simple, yet so delicious. Happy Cooking!

​Ginataang Bilo-bilo

(Stick Rice Balls in Coconut Milk)


  • For the bilo-bilo:
  • 1 – 1/2 cup glutinous rice flour
  • 2/3 cup water
  • For the Ginataan:
  • 2 cans coconut milk (800 ml)
  • 1 cup water
  • 1/2 cup uncooked small sago
  • 1 cup jackfruit, sliced
  • 1/3 cup sugar
  • Note: You can add more sliced jackfruit as desired.


  1. In a mixing bowl, combine the glutinous rice flour and water to make a smooth dough.
  2. Pinch off a small piece of dough, roll into a ball like a marble, make at least 20-25 pieces.
  3. Place the rolled dough on a plate. Set aside.
  4. In a cooking pot, put coconut milk and water and let it boil over medium heat.
  5. Add sago and simmer over low heat for 20 minutes.
  6. Add bilo-bilo, jackfruit, and sugar, then simmer for another 20 minutes more.
  7. You can add more water to adjust the sweetness (optional)
  8. Stir occasionally to keep sago and bilo-bilo from sticking to the bottom of the pot.
  9. Transfer to a serving plate and serve.
  10. Share and happy eating!


Palitaw sa Panutsa Sauce