Bilo-bilo with Coconut Milk and Sticky Rice Balls

Ingredients

• 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) tapioca pearls 1/2 cup (100g) tapioca pearls
• 4 cups (960ml) coconut milk 4 cups (960ml) coconut milk
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• 1/2 cup (120ml) water, for cooking tapioca pearls 1/2 cup (120ml) water, for cooking tapioca pearls
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 40g, 25g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

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. Set aside.
3. 3.
   In a separate pot, bring water to a boil and cook the tapioca pearls according to the package instructions. Once cooked, drain and set aside.
4. 4.
   In a large saucepan, combine the coconut milk, brown sugar, pandan leaves, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
5. 5.
   Add the sticky rice balls and cooked tapioca pearls to the simmering coconut milk mixture. Cook for an additional 10-15 minutes, or until the rice balls are cooked through and the tapioca pearls are translucent.
6. 6.
   Remove the pandan leaves from the pot and discard.
7. 7.
   Serve the Bilo-bilo warm in bowls, with a generous amount of the coconut milk broth.

Treat your ingredients with care...

• Glutinous rice flour — Ensure that the dough is smooth and not too dry. If the dough feels too sticky, lightly dust your hands with glutinous rice flour while shaping the rice balls.
• Tapioca pearls — Follow the package instructions for cooking the tapioca pearls. Be careful not to overcook them, as they can become mushy.

Tips & Tricks

• To enhance the flavor of the coconut milk broth, you can add a pinch of grated ginger or a few drops of vanilla extract.
• For a more vibrant presentation, garnish the Bilo-bilo with toasted sesame seeds or shredded coconut.
• If you prefer a sweeter dessert, you can adjust the amount of brown sugar according to your taste preference.
• Leftover Bilo-bilo can be stored in the refrigerator for up to 2 days. Reheat gently before serving.

Serving advice

Serve the Bilo-bilo warm in bowls, allowing the coconut milk broth to envelop the sticky rice balls and tapioca pearls. Enjoy it as a comforting dessert or a delightful snack.

Presentation advice

For an appealing presentation, ladle the Bilo-bilo into individual bowls, making sure to distribute an equal amount of sticky rice balls and tapioca pearls in each serving. Drizzle some of the coconut milk broth over the top and garnish with a pandan leaf or a sprinkle of toasted sesame seeds.