Ginataang Bilo-Bilo
(gee-nah-tah-AHNG bee-loh-bee-LOH)
Merienda: The 3 PM Pause & After-School Snacks
Three in the afternoon, hands rolling sticky mochiko dough into marbles, an open can of coconut milk on the counter, the kitchen heavy with the sweet, floral steam of coconut milk and warm jackfruit strips bubbling on a crowded stove. Shifted to the back burner, the pot demands a strict sequence of events so the sweet potatoes yield perfectly while the hand-rolled rice balls retain their bouncy, stubborn chew. Don't rush it, don't boil it too hard, and definitely don't substitute the sweet rice flour—just let the afternoon slow to exactly the right speed.
Before you start
Cook the tapioca pearls in advance.
Do not boil raw tapioca directly in the coconut broth, or the excess starch will turn the soup into an unappetizing paste.
Ingredients
- glutinous rice flour1 1/2 cup
- warm water1/2 cup
- full-fat coconut milk27 oz
- water2 cup
- granulated sugar3/4 cup
- sweet potato1 large
- taro root1 cup
- plantains2 med
- canned ripe jackfruit1 cup
- cooked small tapioca pearls1 cup
- kosher salt1 pinch
Method
- 01
Knead and roll the sticky rice dough.
In a medium bowl, knead the glutinous rice flour and warm water until it forms a smooth, pliable dough. Lightly wet your palms and roll teaspoon-sized pieces into smooth balls, covering them with a damp paper towel so they don't dry out and crack.
- 02
Simmer the coconut broth gently.
In a large heavy-bottomed pot, combine half the coconut milk, the two cups of water, and the sugar, bringing it to a lazy simmer over medium heat to prevent the fat from separating.
- 03
Respect the cooking sequence and start with the hard tubers.
Drop the diced sweet potato and taro root into the simmering broth and let them cook for about 8 minutes until they just begin to soften.
- 04
Layer in the plantains.
Slide the plantain rounds into the pot and simmer for another 3 minutes, giving them time to absorb the rich coconut fat.
- 05
Poach the rice balls.
Gently drop the reserved dough balls into the pot and leave them completely undisturbed for 60 seconds so they don't smash, then stir gently and cook for 4 to 5 minutes until they bob to the surface.
- 06
Finish with the thick coconut cream and aromatics.
Fold in the remaining coconut milk, jackfruit strips, cooked tapioca pearls, and a pinch of salt, simmering for a final 2 to 3 minutes to marry the flavors before serving.
Notes
Source the right flour.
You must use glutinous rice flour, often sold as Mochiko; regular rice flour lacks the necessary starches and will yield chalky pebbles instead of a bouncy chew.
Control the heat.
Coconut milk is an emulsion, and a rapid boil will break it into clear oil and white curds—always maintain a lazy, gentle simmer.
From Cook Filipino in America.