I fondly remember my grandma making this dish whenever there was an event with many people to cook for. Coconut milk, the key ingredient in this recipe, is relatively inexpensive in the Philippines. Because of that, my grandma often made sure to load her bilo bilo with lots of it, and that’s what made it so creamy and delicious!
Ingredients:
- 2 cups glutinous flour
- 3/4 cup water
- 2 tbsp sugar
- 1 plantain, cut into cubes
- 1 medium sized sweet potato, peeled and cut into cubes
- 1 cassava root, peeled and cut into cubes
- 1/2 cup small tapioca pearl
- 1 cup jackfruit, cut into strips
- 2 cups of water
- 1/2 cup sugar
- 4 cups of coconut milk, 1 cup reserved for toppings
Directions:
- In a bowl, add the glutinous flour, sugar and water. Mix until you formed a soft dough. If it’s too sticky, add a little bit of glutinous flour if it’s too dry just a add water a tablespoon at a time. Using the palm of your hand, form a ball the size of a marble. Do this until you finish all the dough. This is your bilo bilo.
- In a pot, add the 2 cups of water and sugar and bring to a boil.
- Add the bilo bilo and tapioca pearl and simmer for 15 minutes. Stir to make sure the tapioca pearl doesn’t stick to the bottom of the pan.
- Add the rest of the ingredients. Simmer until tender.
- Add the 3 cups of coconut milk and simmer for another 15 minutes.
- Top with more coconut milk. Enjoy!
