Bilo-bilo with Coconut Cream

Ingredients

In the English adaptation of Bilo-bilo, the traditional Filipino ingredients are used, but the dish is prepared with a few modifications to suit the English cuisine. The original recipe often includes jackfruit and tapioca pearls, which are replaced with sweet potatoes and bananas in this adaptation. Additionally, the coconut cream sauce is infused with pandan leaves to add a unique flavor profile. We alse have the original recipe for Bilo-bilo, so you can check it out.

• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (100g) sweet potatoes, peeled and cubed 1/2 cup (100g) sweet potatoes, peeled and cubed
• 1/2 cup (100g) bananas, sliced 1/2 cup (100g) bananas, sliced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.02g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour and water. Mix until a smooth dough forms.
2. 2.
   Roll the dough into small balls, about 1/2 inch in diameter.
3. 3.
   In a large pot, bring water to a boil. Add the sweet potatoes and cook until tender.
4. 4.
   Add the rice balls to the boiling water and cook until they float to the surface. Remove them with a slotted spoon and set aside.
5. 5.
   In a separate saucepan, combine the coconut milk, sugar, and pandan leaves. Bring to a simmer over medium heat, stirring occasionally.
6. 6.
   Add the cooked sweet potatoes, bananas, and rice balls to the coconut milk mixture. Simmer for an additional 5 minutes.
7. 7.
   Remove the pandan leaves before serving.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Glutinous rice flour — Ensure that the dough is smooth and not too sticky. Adjust the amount of water if needed.
• Sweet potatoes — Cut the sweet potatoes into small, evenly sized cubes to ensure even cooking.
• Bananas — Use ripe bananas for a sweeter flavor and softer texture.
• Coconut milk — Shake the can of coconut milk before opening to ensure the cream and liquid are well combined.
• Pandan leaves — Tie the pandan leaves in a knot to make it easier to remove them before serving.

Tips & Tricks

• If you prefer a sweeter dessert, you can increase the amount of sugar in the coconut milk sauce.
• For a twist, you can add a teaspoon of vanilla extract to the coconut milk sauce for extra flavor.
• If you can't find pandan leaves, you can substitute with a few drops of pandan essence or omit it altogether.
• Feel free to add other fruits such as mangoes or strawberries to the dish for added variety.
• Leftovers can be stored in the refrigerator and reheated before serving.

Serving advice

Serve Bilo-bilo with Coconut Cream warm in individual bowls. Garnish with a sprinkle of toasted coconut flakes for added texture and presentation.

Presentation advice

To enhance the presentation, arrange the sweet potatoes, bananas, and rice balls in an appealing pattern on top of the coconut cream sauce. Drizzle a little extra coconut cream on top and garnish with a pandan leaf for a touch of elegance.