Ginataang Bilo-Bilo

Ginataang Bilo-Bilo

Ginataang Bilo-bilo is considered a local native dessert. It’s cheaper and very easy to prepare. There are also a lot of versions for this, lots of name as well. It can be called ginataang bilo-bilo, ginataang halo-halo, ginataan, binignit, etc.

Wherever part of the Philippines you are, you surely won’t say no to this recipe. The secret to having a good result is to use a good quality glutinous rice.
Check out how to cook Ginataang Bilo-bilo here:


2 cups of glutinous rice
2 cups of water
2 cups of coconut milk (kakang gata)
2 cups of coconut milk (pangalawang gata)
2 cups of brown sugar
1 and 1/2 cups of cooked tapioca pearls (sago)
6 pieces medium sized sweet potatoes (diced) (different varieties, for color variation)
4 saba bananas (diced)
1 cup young coconut meat/buko (scraped)


1. Prepare the glutinous rice balls by combining water and glutinous rice to create a dough. Shape them into balls using your palms. Set aside.

Ginataang Bilo-Bilo

2. In a cooking pot, pour in 2 cups of water and the coconut milk (pangalawang gata). Bring to boil, occasional stiring required.

3. Drop in sweet potatoes and babanas. Cover and simmer for a couple of minutes.

4. Add in sugar.

5. Drop in glutinous rice balls. Cover and wait until the balls are starting to float.

6. Add in the tapioca pearls. Do constant stiring.

7. Add in the cocunut milk (kakang gata) and young coconut meat/buko.

8. Simmer for another 5 minutes.

Ready and Serve!

Note from Delish:

Ginataang Bilo-bilo, ginat-an, binignit, etc. These are just some of the common name of this recipe. It does have different versions as well.

For this one, I made it a bit simple and I used young coconut milk instead of ripe jackfruit (langka). Instead of using taro or ube, I just used a different variety of sweet potato (color purple).

Instead of using canned coconut milk, I used the fresh grated one to have that sweet natural flavor. Also did two batches of extracting the coconut milk. You also have the option to use big or small sized sago, depending on your choice. You can either buy them cooked or you cook them yourself.

I only used two cups of brown sugar because I don’t really like it super sweet. But you can always adjust it to your taste. Make sure to do constant stiring to create the right texture and cook in low heat after you’ve pour in the coconut milk (kakang gata).

Ginataan is best served and eaten chilled the next day!

If you have any questions, please drop me a message. I’ll get back to you as soon as I can.

Watch how to cook Ginataang Bilo-bilo here:


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