This Filipino recipe is often seen in large family gatherings. This popular cuisine consists of tapioca pearls, sweet rice flour, sago, plantains, jackfruit, and above all coconut milk. In fact the term ginataan refers to food cooked with gata (coconut milk). This dessert may be eaten hot or cold. In addition you may add red and blue food coloring to make the dessert appear purple or you may leave out the dyes and have it just be plain white.
- 1 1/2 glutinous sweet rice flour (I use the Mochiko brand)
- 1/2 to 3/4 cup water
- 3 cans (13.5 oz) of coconut milk
- 2 1/2 cup water
- 8 oz small tapioca pearl
- 3 ripe plantains, sliced
- 1 can (20 oz) jackfruit, sliced
- 1 1/2 cup of sugar
Form the bilo-bilo by mixing the flour and water in a small bowl. Make sure to add the water in small increments to make sure the mixture isn’t too watery. The dough should have a smooth consistency.
Set aside a tray covered with flour to prevent the bilo-bilo from sticking to it. Begin forming 1/2 inch balls.
In a large pot, pour coconut milk and bring to a bubbling simmer over medium heat.
Fill another large pot with water 3/4 to the top. Once the water is boiling add the tapioca pearls. Stir continuously to prevent the pearls from sticking to the bottom and burning. The pearls will begin to lose their opaque color and become clear.
Once all the pearls are clear pour the coconut milk into the tapioca pearl mixture.
Add the bilo-bilo to the coconut tapioca mixture. Pick each bilo-bilo individually with your hands and drop into the pot to retain the round shape. The bilo-bilo will be cooked when they begin to float to the top and are chewy when consumed.
Add the plantains and jackfruit to the simmering coconut tapioca mixture. The plantains will be ready when they are fork tender.
Optional: you may add taro or purple yam in this recipe.
Once the bilo-bilo and plantains are soft, you may add red and blue food coloring to make the dessert purple or you may just leave it plain white.
Serve and enjoy!