WATCH: Fresh Ube Makes This The Best Ginataang Bilo-Bilo Recipe Ever
Purple yam makes this ginataang bilo-bilo recipe a gorgeous violet hue.
Ginataang bilo-bilo is basically a coconut pudding loaded with tender sweet potato chunks, saba bananas, sago, and rice balls or the bilo-bilo. Sometimes,
It's the bilo-bilo that makes this dessert what it is. Similar to the popular mochi balls,
To make this dessert soup even more appetizing, some stir in
You know exactly what you're getting with each spoonful of this
Ginataang Ube Bilo-Bilo Recipe
- Takes 45 minutes
- Makes 6 servings
- 1 tablespoon sugar
- 1/4 cup water
- 1/4 teaspoon
- 1/2 cup sugar
- 1 small sweet potato (
kamote), peeled, cubed medium
- 1 small taro root (
gabi), peeled, cubed medium
- 2 saba bananas, peeled, cubed medium
- 1 cup
ube, peeled, cubed medium
- 1 cup coconut cream
- 1/2 cup sweetened jackfruit (
- 1 cup small sago, cooked according to package directions
- 1 Make
bilo bilo: In a medium bowl, mix rice flour and sugar. Add water and stir to form into a dough. Divide mixture between two bowls. Color and flavor one bowl with ubeflavoring, leaving the other plain. Gently knead colored dough until color is uniform. Set aside.
- 2 In a medium pot over medium heat, mix water and sugar. Add camote and
gabi. Bring to a boil then lower heat to a simmer. Roll small pieces of bilo-bilo dough into balls, and drop in the simmering liquid. Repeat process with remaining dough. Simmer until bilo bilofloat and are tender to the bite. Add ube, and simmer until ubechunks are tender and color the water. Add more water as needed.
- 3 Pour in coconut cream, and bring to a gentle simmer. Add and stir in cooked sago and
langka. Cook until heated through. Ladle into bowls and serve while warm.