Filipino Native Food · Filipino Recipe · Merienda

​Ginataang Bilo-bilo Recipe

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

Sticky Rice Balls in Coconut Milk

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 with Banana and Sweet Potato


  • 3 plantain banana, peeled and sliced thinly
  • 200g sweet potato, (yellow kamote), peeled and diced
  • 100 grams fresh jack fruit, sliced into thick pieces
  • 2 cans coconut cream (400ml/can)
  • 1/3 cup sugar (adjust sweetness to your taste preference)
  • 1/2 cup cooked tapioca pearls (small sago pearls)
  • 2 pandan leaves (or use pandan flavoring)
  • For Bilo-bilo:
  • 1 cup glutinous rice flour
  • 1/2 cup water


  1. Make the Bilo-bilo balls: In a mixing bowl, add the glutinous rice flour, then add the water in portions. Mix it well until you reach a dough-like consistency.
  2. Using both your palms, shape the mixture into small balls. Repeat until you have used up all of the dough. Set aside.
  3. In a large pot, bring coconut milk and pandan leaves to boil.
  4. Add in the sugar and stir to dissolve.
  5. Add the sweet potato and simmer for 3 minutes.
  6. Add banana, jack fruit cooked sago, “bilo-bilo” and coconut cream. 
  7. Simmer for another 4 minutes or until the sweet potato are almost cooked and bilo-bilo float.
  8. Serve hot and enjoy!

Recipe #2

Ginataang Bilo bilo
Credits May Hock

Ginataang Bilo-bilo (with Jackfruit)


  • 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!