Bilo-Bilo
Bilo-Bilo is the dessert that turns a bag of rice flour into something warm and comforting — soft, chewy rice balls simmered slowly in sweetened coconut milk with banana and sweet potato. It’s the kind of merienda that tastes like a rainy afternoon at lola’s house.
Watch It Made
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Instructions
- In a bowl, gradually add water to the glutinous rice flour and knead until you form a soft, pliable dough. Pinch off small pieces and roll into 1-inch balls. Set aside.
- In a pot, combine the coconut milk and water. Bring to a gentle boil over medium heat, stirring occasionally to prevent the coconut milk from curdling.
- Add the sweet potato and simmer for 5-7 minutes until it starts to soften.
- Add the sugar and a pinch of salt, stirring until dissolved.
- Drop in the rice balls one at a time. Simmer for 8-10 minutes until they float to the surface and turn glossy.
- Add the bananas, sago pearls, and jackfruit (if using). Simmer for another 3-5 minutes until everything is heated through and the bananas are tender.
- Serve warm in bowls.
Cook's Tip
Roll the rice balls small and uniform, about the size of a marble — bigger ones take longer to cook through and can turn gummy in the center while the outside is already done.