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