Ginataang Bilo Bilo

Posted October 19, 2019 | By

Picture of Ginataang Bilo Bilo

Ginataang Bilo Bilo

This is Ginataang Bilo Bilo. Ginataang Bilo-bilo in Bikolano is also called Binignit in Visayan. It is a staple food in the Philippines. It is traditionally cooked and served during Good Friday when Catholics fast and avoid meat. This is also a popular afternoon snack so Filipinos can make this any day really. Some like it served chilled, but we prefer it served hot. It consists of a variety of root crops cooked in coconut milk. All ingredients are soft in texture, creamy and sweet. Enjoy this recipe from all of us at Filipino Chow.

Ingredients

  • 1 1/2 cups of gabi (taro roots), peeled and diced
  • 1 1/2 cups of ube (purple yam), peeled and diced
  • 1 1/2 cups of kamote (sweet potatoes), peeled and diced
  • 1 1/2 cups of saging na saba (plantains), sliced
  • 1 cup of langka (jackfruit)
  • 2 cups of coconut milk
  • 1/2 to 1 cup of glutinous rice balls
  • 2 cups small tapioca pearls cooked
  • 2 tablespoons of white sugar
  • 2 cups of water

Instructions

  1. Bring the water to a boil in a pot over medium-high heat.
  2. Add 1 cup of coconut milk to the pot.
  3. Let this continue to boil.
  4. Now add the sweet potatoes, ube and gabi to the pot.
  5. Let this simmer for 7-8 minutes.
  6. Add the remaining coconut milk, sugar and glutinous rice balls to the pot.
  7. Let this simmer for an additional 5 minutes.
  8. Add the plantains (saging na saba) to the pot and cook for an additional 2 minutes.
  9. Next add the jack fruit to the pot and cook for 2 more minutes.
  10. Now add the tapioca pearls to the pot and reduce the heat to low.
  11. Cook for another minute while continuously stirring.
  12. Remove the pot from the heat and let it cool for a little while.
  13. Serve and enjoy while it’s still warm.
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