Thursday, June 2, 2011


Better late than never;) Sefie and Connie chose Flores de Mayo for the Kulinarya Cooking Club theme for May. Flores de Mayo (Flowers of May) is one of so many events i look forward to. Pls. click for a better idea on what this means.

To me, May also means a collage of colors. Not only because of the beautiful flowers, the Procession in honor of  The Virgin Mary,  but because of  the fiesta celebrations, Santa Cruzan and the food!

This is why i opted for Bilo-Bilo because of the colors and a popular snack served during fiestas;) 

1 pack glutinous rice flour
½ cup water (for the dough) and more if necessary
1 cup water to be mixed with the coconut milk
2 cups sugar
2 cans coconut milk
1 cup tapioca pearls
1 can jackfruit (langka), cut into strips

Mix glutinous rice flour and water into dough. Add more water if needed. Shape into balls depending on what size you want your bilo bilo to be. I prefer a size of an olive. These will expand as they get cooked. I use only half of what was made and freeze the rest of the dough for future use.* (I'D LIKE TO MAKE THEM ALL AT ONCE TO SAVE SOME TIME FOR NEXT BILO BILO)

 2. In a large pot, bring 1 can coconut milk, 1 cup water, 2 cups sugar, and tapioca pearls to a boil. Tapioca pearls are cooked when they turn transparent in color, and  rice balls.are soft and chewy.

3. Add remaining coconut milk and jackfruit when tapioca pearls and rice balls are cooked. At this point taste and adjust the sugar. Boil for 5 more minutes.

4. Serve hot.

Make dough balls, a size of an olive.


Use the colored tapioca pearls.

Colorful Tapioca Pearls

Bring the glutinous rice balls, tapioca pearls, sugar, coconut milk and water to a boil until tapioca pearls and glutinous rice balls are cooked.

Add more coconut milk, jack fruit. Taste and adjust sugar and the coconut milk.

        How to freeze the dough balls. Arrange them on a sheet pan like you would a cookie dough and put in the freezer uncovered for few minutes or until it hardens. Then transfer in a freezer bag. Freeze for future use.


  1. Hello! I'm from Philippines! I just started blogging about food. Please follow me and I'll follow you too! :)

  2. Hi, Hannah! Welcome to food blogging.

  3. Wow, colorful indeed! You are right about Flores de Mayo not only about flowers but also about parade of beautiful colors. I would have a cup of that ginataan. Okay, make it a bowl -- a BIG bowl! LOL. Thanks for sharing.

  4. Pia, I love ginataang bilo-bilo!! Love the colorful tapioca pearls that you used!

  5. Ray...A big bowl? Sorry it's all gone! ha!ha!ha! Thanks for dropping by;)

    Hi, Dahlia!!! How are you? I've missed you in both DC and KCC ;) Welcome back!

  6. As a kid, this was the dessert I always looked forward to ... thanks for reminding my childhood memory...

    These colorful balls are not only enticing for me when I was a kid, even now as an adult I always take the time to enjoy it whenever I can..

  7. How cute! I feel like chewing on some now, haha.
    How would you cook the frozen bilo-bilo? Do you thaw them first, or just cook a little bit longer?

  8. I love ginataan and especially the bilo-bilo! I'm more familiar with the term "binignit" though -- when I was living in Mindanao. Do you know if there's any difference or just regional? I also just joined Kulinarya!

  9. Hi, Kris! I'm glad to bring you down memory lane;) I love tapioca pearls may it be served hot or cold via Boba Tea drink.

  10. Hello, Sefie. Don't thaw them, just drop them in your boiling liquid until they get cooked.

  11. Welcome to Kulinarya, Nathan! Actually this bilo-bilo is sometimes called pinaltok, i'd say more popular in Luzon province. While binignit is popular in the Visayas/Mindanao province. This is similar to our binignit, the difference are in the ingredients. Bilo-bilo doesn't have the bananas, kamote or gabi that are in the binignit.

  12. Cooking is such an art which not only make you happy or earns you appreciation but also can counter your appetite in a very delicious manner. This is such an wonderful instinct that can make you creative day by day.