Filipino’s love the afternoon snack Ginataang Bilo bilo. Serving it freshly cooked while the Bilo bilo is pillow soft is the best way to serve this unique dish.
The Pinoy sweet snack consists of many great things grown fresh right in the Philippines – they include Cardava bananas (saging na saba), Jackfruit (Langka), coconut milk (Gata), sweet potatoes (Kamote) as well as tapioca pearls (sago) and sticky rice balls (Bilo bilo).
- 4-15 oz. cans coconut milk
- 1/2 cup sugar
- 4 ripe cardava bananas – peeled and cut into cubes
- 2 cups sweet potato – peeled and cut into cubes
- 2 cups purple yam (ube) – peeled and cut into cubes
- 2 cups jackfruit – cut into strips (reserve the syrup)
- 1/2 cup tapioca pearls – soaked in water for 30 minutes
- In a large pot, combine coconut milk, 1 cup of water, reserved syrup from jackfruit and 1/2 cup sugar
- Bring to a boil – then lower heat to a simmer
- Add sweet potatoes and purple yam – Cook till tender
- Add the bananas and tapioca pearls – Cook till bananas are tender and the tapioca pearls are translucent
- Add the jackfruit and rice balls last.
- Cook till the jackfruit is soft.
Serve this delicious recipe hot (though many like it cold – try both). it is best to cook the purple yams (ube) in sugar water right after you cook the dough balls; this keeps the coconut milk from turning purple. Enjoy!