Dish

Bilo-bilo

Sweet glutinous rice balls in coconut milk

Bilo-bilo is made by mixing glutinous rice flour with water to form a dough. The dough is then rolled into small balls and boiled in coconut milk until they become soft and chewy. The dessert is then sweetened with sugar and flavored with pandan leaves. It is often served with sweet potatoes and jackfruit.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Dessert› Sweet Soup

Origins and history

Bilo-bilo has been a popular dessert in the Philippines for many years. It is often served during special occasions such as weddings and birthdays.

Dietary considerations

This dessert is vegetarian and gluten-free. However, it contains coconut milk, which may not be suitable for those with nut allergies.

Variations

There are many variations of bilo-bilo, including adding other fruits such as bananas or mangoes. Some recipes also call for adding tapioca pearls for a different texture.

Presentation and garnishing

Bilo-bilo is often garnished with pandan leaves or coconut flakes on top. To make the dessert even more flavorful, add a pinch of salt to the coconut milk before boiling.

Tips & Tricks

When making bilo-bilo, it is important to use glutinous rice flour to achieve the desired texture. If the dough is too dry, add a little bit of water. If it is too wet, add a little bit more flour. Also, be sure to stir the dessert frequently while it is boiling to prevent the balls from sticking together.