Ginataang bilo-bilo is usually made from creamy sweet coconut milk, saging na saba (cardava banana), kamote (sweet potato), soft pillows of bilo-bilo (rice flour),taro or purple yam and strips of ripe langka (jackfruit). We still love the taste of the classic ginataan but sometimes have to resort to alternatives when not all ingredients are available. This recipe makes a fruity version using canned fruit cocktail, replacing some of the ingredients, but keeping the nice textures of bilo-bilo and saging na saba. Inspired from a Kitchenomics recipe, it makes a great merienda addition to the weekly menu and easy on the budget.
Ginataang Bilo-biloPrint Recipe
- 1 piece niyog, grated
- 750 ml water
- 3/4 cup rice flour
- 2 pieces saging na saba, sliced
- 1 cup white sugar
- ½ cup fruit cocktail, drained
In a bowl, combine grated niyog and water. Let soak, drain and reserve the milk.
To make bilo-bilo, add water slowly to rice flour to attain a dough-like consistency. Form into small balls the size of a grape. Set aside.
In a soup pot, add reserved coconut milk, bilo-bilo and sugar. Simmer until bilo-bilo are soft and cooked.
Add saging na saba. Simmer until cooked.
Add fruit cocktail and cook for 3 more minutes.