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Ginataang Bilo Bilo – Sticky Rice Balls in Coconut Milk Recipe


  • 2 cups glutinous rice flour
  • 1 cup dried tapioca pearls soaked in water for at least 4 hours
  • 4 cups coconut milk
  • 1 cup water
  • 1 cup brown sugar
  • 4 ripe plantains sliced
  • 1 large sweet potato sliced into small cubes
  • 1 cup of sliced jack fruit


  • Mix the rice flour with 10 TBSP of water and form into small dough balls.
  • In batches, cook rice balls in boiling water for about 6-8 minutes or until they float to the top.
  • Set rice balls aside. *tip: When ready to mix this with the rest of the ingredients, just pick them up with clean wet hands. Otherwise they will stick to each other.
  • To cook the tapioca:
  • Strain the tapioca if you soaked them.
  • Drop them into the same pot where you cooked the rice balls and let it boil.
  • Simmer over medium heat for about 15-20 minutes until they are soft and translucent, strain then set aside. *tip: soak them in cold water when set aside so they don’t stick together.
  • To make the Ginataang Bilo Bilo:
  • Mix 3 cups of coconut milk and 1 cup water in a large saucepan/pot and bring to a boil.
  • Add sweet potatoes and cook for about 15 minutes under low heat.
  • Add tapioca (strain the water from the tapioca pearls if you followed my tip), brown sugar and rice balls into the pot, simmer for 10 minutes
  • Add plantains and sliced jack fruit, let it cook for 5 minutes or until tender.
  • Add remaining coconut milk, bring to a boil then remove from heat.
  • Serve warm or chilled.