Ginataang Bilo-Bilo (sticky rice balls in coconut milk)
A warm, creamy coconut pudding with chewy rice balls, sweet potato, ripe plantain and tapioca pearls.
- Time50 min
- LevelEasy
- Costabout £0.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the glutinous rice flour with the warm water to make a soft dough. Roll into about 24 marble sized balls.
- 2
Put the coconut milk and water in a large pan and bring to a gentle simmer. Add the sweet potato and plantain and cook for 8 minutes.
8 min - 3
Stir in the tapioca pearls and cook for 10 minutes, stirring often so they do not stick.
10 min - 4
Drop in the rice balls one by one. When they float, cook for 3 minutes more.
3 min - 5
Stir in the sugar, salt and vanilla and simmer for 5 minutes until creamy and slightly thick.
- 6
Serve warm in bowls. It thickens as it cools, so loosen with a splash of water if needed.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.