I have been sick with the flu for nearly a week and now that I’m FINALLY starting to heal and my appetite is coming back, I’m surprised to find that I want a yummy Filipino dessert. Actually, Filipinos consider it an afternoon snack, but it’s so good it tastes like dessert to me. It’s warm, delicious, and full of flavors that excite my palate and remind me of the days when I was living in the Philippines as a child.
It’s anti-diet food, so save it for your cheat day! It’s actually pretty easy to make, even if you’re not familiar with Filipino cuisine. As with most recipes, there are many variations, but I find this to be a good one to start with. Not to worry! No fearsome, I-dare-you-to-eat-this ingredients–at least not in this post 😉
It’s called “Bilo-bilo” and you’ll thank me for introducing it to you! You can find most of these ingredients at any Asian market.
Bilo Bilo (combined recipes by Violetta Noriega and Beb of “Foxy Folksy”)
- 2 cups glutinous rice flour
- 1 cup water
- 2-3 cups water
- 2 can coconut milk/cream
- 11/2 cup tapioca pearls, cooked
- ¾ cup sugar
- 1 big sweet potatoes, peeled and cubed
- 2 plantain bananas, peeled and cubed
- 1½ cup jack fruit, sliced
- To make the sticky rice balls: Add 1 cup of water to 2 cups glutinous rice flour. Mix with a fork until it forms a dough. Scoop about half a spoon of the dough and form them into balls using your palms. You’ll want them to be about 1/2″ diameter. Set them aside.
- In a pot, combine 2 cups water, coconut milk and sugar and bring to boil. Add the sweet potato cubes and cook for about 5 minutes, stirring occasionally. If you’re using uncooked tapioca pearls you may also add it at this point. Next add the plantain banana cubes and cook for about 3-5 minutes.
**The tapioca pearls add a chewy texture and the plantains add a banana flavor.
- Once the sweet potatoes and bananas are almost cooked (can be pierced with a fork), add the sticky rice balls one at a time and let simmer until they are cooked (about 5-8 minutes) while stirring occasionally. The sticky rice balls will float to the surface when they’re done cooking.
- Add the jack fruit slices (if using cooked tapioca pearls, add it at this point). Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
- Serve warm in individual bowls.