Ginataang Bilo-bilo 

Ginataang Bilo bilo (or Ginataang Halo-halo) is a scrumptious Filipino snack or dessert, made with glutinous rice balls, coconut milk, sugar, tapioca pearl, and jack fruit. These tiny, sticky, yummy balls covered with sweet coconut milk sauce are delightful merienda. Follow our Video recipe and you will ba able to make this dessert in your home
Written recipes at yummykitchentv...
#ginataangbilobilo #GinataangBilobilorecipe #filipinofood
INGREDIENTS
2 cups glutinous rice flour
3/4 cup water (for the dough)
2 cups thick coconut milk
3 cups thin coconut milk
1 cup water (for the mixture)
1 cup sugar (add or less as needed)
1 cup uncooked tapioca pearls
1 cup ripe jackfruit
pandan leaves (optional)
PROCEDURE
1 First, start with making bilo-bilo or dough balls. Combine glutinous rice flour and water. Add the water small amount at a time as you mix. Knead to form a dough. The dough must not be too wet or too dry, but smooth and pliable.
2. Once you get the right consistency for the dough, start forming tiny balls (around the size of a marbles). Scoop small amount of the dough and form it into a ball by rolling in your palms. Do it to the rest of the dough until finished. Then, set aside while cooking the coconut milk.
3. In a deep pot, combine thick coconut milk, thin coconut milk, water and sugar. Adjust the sugar according to your taste. Stir and dissolve completely. Turn on the fire and let it boil in medium heat.
4. Once the mixture starts to boil, add the bilo-bilo (balls) one at a time to prevent from sticking together. Stir at the same time. Cook until the balls start to float (meaning, it’s getting cooked). When the balls starts to float, check if it is cooked by getting one and slicing in half. If there’s no more white part in the middle, it’s cooked.
5. Then, add the cooked tapioca pearls, pandan leaves and the jackfruit. Simmer for 8 to 10 more minutes until the sauce becomes thicker. Once cooked, remove from eat and serve hot.
NOTES:
I used 2 large coconuts and pressed two times. I used 1 cup hot water for the first press (for the thick coconut milk) and 2 cups water for the second press (for thin coconut milk).
If you are using coconut milk in can, use 2 to 3 cups pure coconut milk and just add 3 to 4 cups water to make up for all the coconut milk needed.
You may also use or buy cooked tapioca pearls to skip cooking it.
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