Ginataan Bilo-Bilo: Filipino Sticky Rice Balls in Coconut Milk Recipe

Ginataan bilo-bilo is a classic Filipino dessert of sticky rice balls cooked in coconut milk. It typically combines chewy glutinous rice balls with sweet potato, banana or plantain, jackfruit, and sago (small tapioca pearls) stewed together in creamy coconut milk.

This dessert is simple to prepare. You cook the sweet potatoes in diluted coconut milk, add the prepared sago, then finish by simmering the sticky rice balls and fresh ingredients just until tender. Below are clear instructions for cooking sago and forming the bilo-bilo so you get the right texture every time.

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What is Ginataan Bilo-Bilo?

Ginataan means a dish cooked in coconut milk (gata). The technique has deep roots in Southeast Asian cooking and appears across Filipino cuisine in both savory and sweet dishes. Ginataang desserts highlight the rich, slightly sweet flavor of coconut milk paired with starchy or fruity elements.

Ginataan bilo-bilo is a favorite sweet version: a thick, pudding-like stew that combines chewy rice balls with cubes of sweet potato, slices of banana or plantain, sago pearls, and often sweetened jackfruit for bright flavor and texture contrast. Some people call this variation ginataang halo-halo because the mix of colors and ingredients resembles the classic halo-halo dessert.

Ingredients

Bilo-Bilo

• 1 cup glutinous rice flour
• ½ cup water (add gradually)
• ½ tsp ube extract (optional, for color and flavor)

Sago

• 1 cup sago (small tapioca pearls)
• Water for boiling

Ginataan

• 1 can coconut milk
• 1–2 cups water to dilute as needed
• 1½ medium sweet potatoes, peeled and cubed
• 1 plantain or banana, sliced
• 1 cup sweetened jackfruit (langka)

Tip: Any sweet potato variety works. Using different types provides color variation, but roughly 1½ medium potatoes, peeled and diced, is the right amount.

How to cook sago

Sago pearls cook differently than larger tapioca pearls or boba. Boiling alone often leaves the interior undercooked while the outside becomes soft. Use this two-stage method to get evenly cooked, translucent pearls:

Method:

• Bring a pot of water to a low boil and add the sago.
• Maintain a gentle boil for about 20 minutes, stirring occasionally.
• Turn off the heat, cover the pot, and let the sago sit for another 20 minutes to finish cooking through.
• After resting, rinse the pearls under cold water to remove excess starch. Drain and keep them with a spoonful of water to prevent drying until ready to use.

Making bilo-bilo (sticky rice balls)

Bilo-bilo are quick to make and only take a few minutes to cook in the hot coconut milk, so prepare them before you start the ginataan. You can optionally flavor half the dough with ube extract for purple rice balls.

Instructions:

• In a mixing bowl, combine glutinous rice flour with water, adding the water slowly until you reach a pliable, slightly sticky dough that can be rolled.
• Divide the dough if you want two colors; add ube extract to one portion and mix until evenly colored.
• Use a ½ tsp or 1 tsp measuring spoon to portion the dough and roll each piece into a smooth ball. Dust your hands with rice flour to prevent sticking.
• Set the prepared bilo-bilo aside. They will be added to the simmering coconut milk near the end of cooking and cook in just a few minutes.

How to eat ginataan bilo-bilo

Ginataan can be served hot or cold. It’s a versatile treat for dessert, merienda (afternoon snack), or even breakfast alongside coffee or tea. Spoon a serving into a bowl or mug, making sure to include a mix of rice balls, sago, sweet potato, banana, and jackfruit to enjoy the full range of textures and flavors.

How to store

Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat briefly in the microwave (about 1 minute) if you prefer it warm, or enjoy it chilled. The mixture will thicken as it cools; add a splash of coconut milk, regular milk, or water before serving if you want a thinner consistency.

Final Thoughts

Ginataan bilo-bilo is a comforting Filipino dessert that balances creamy coconut milk with chewy rice balls, tender sweet potatoes, and sweet fruit. It’s easy to make and adaptable: swap fruits or root vegetables based on what’s available. Enjoy it warm or cold, and savor the tropical flavors and satisfying textures in every spoonful.