Filipino-American Ginataang Bilo-Bilo
(gee-nah-tah-ANG bee-loh-bee-loh)
SNACKS
A warm, fragrant bowl of Ginataang Bilo-Bilo is the ultimate Filipino comfort food, historically relied upon in the diaspora to cure homesickness on a rainy afternoon. The traditional version leans on glutinous rice dumplings, knocking it off the board for the Core AIP elimination phase, but we don't surrender the textures of home. By harnessing the elasticity of arrowroot starch and sweet potato puree, we can recreate the signature bouncy bilo-bilo entirely grain-free. Built for the grueling day 30–90 stretch of the diet, this relies on smart supermarket shortcuts—frozen tubers and canned purees—bringing a complex, labor-intensive dessert to the weeknight table in ten minutes of active work.
Ingredients
- canned organic sweet potato puree1/2 cup
- arrowroot starch1/2 cup
- fine sea salt1 pinch
- full-fat coconut milk13 1/2 oz
- water1 cup
- maple syrup2 tbsp
- frozen diced sweet potatoes1 cup
- plantain1 large
- canned young green jackfruit1/2 cup
Method
- 01
Form the dough.
In a medium mixing bowl, combine the sweet potato puree, arrowroot starch, and a pinch of salt until a shaggy dough forms, then use your hands to briefly knead it into a smooth, pliable ball.
- 02
Roll the bilo-bilo.
Pinch off half-teaspoon-sized pieces of the dough and roll them rapidly between your palms to form small marbles, placing them on a plate.
- 03
Build the broth.
In a wide saucepan or Dutch oven, whisk together the coconut milk, water, and maple syrup, bringing it to a gentle simmer over medium heat.
- 04
Simmer the roots.
Drop in the frozen sweet potato chunks and the sliced plantains, cooking undisturbed for 5 minutes to allow the starches to begin thickening the broth.
- 05
Cook the dumplings.
Gently drop the sweet potato balls into the simmering soup, stirring once gently to prevent sticking, and let simmer for 4 to 5 minutes until they turn slightly translucent at the edges and float.
- 06
Finish and serve.
Stir in the sliced jackfruit and let simmer for one final minute to warm through and release its tropical aroma before removing from heat and serving warm.
Notes
Why this swap? (Glutinous Rice Flour to Sweet Potato Puree and Arrowroot)
Traditional bilo-bilo relies on glutinous rice for its chew. Because all grains are eliminated on Core AIP to protect gut barrier integrity, we utilize a hydrocolloid reaction between the moisture in the sweet potato puree and the arrowroot starch to flawlessly mimic the viscoelastic bounce of grain-based dough.
Why this swap? (Refined White Sugar to Maple Syrup)
The traditional copious amounts of refined white sugar drive widespread inflammation. Pure maple syrup provides a deep, complex sweetness while remaining fully compliant with the AIP elimination phase.
Why this swap? (Omission of Sago or Tapioca Pearls)
While tapioca is AIP-compliant, boiling raw sago pearls requires a tedious multi-step boiling and steeping process. To respect our strict ten-minute active prep budget, they are omitted. The sweet potato dumplings provide all the necessary textural chew.
Flavor-Building Technique
Do not skip the jackfruit if you can find it. While the coconut and sweet potato provide the base, the jackfruit acts as the aromatic high note, giving the dish its unmistakable, authentic Filipino character.
Make-Ahead Meal Prep
The bilo-bilo balls can be rolled in advance and frozen raw on a parchment-lined baking sheet. You can drop them directly from frozen into the simmering coconut milk on a Wednesday night, adding 2 extra minutes to the boiling time.
From AIP 10 Minute Meals.