Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A warm and comforting Filipino dessert featuring sticky rice balls, taro cubes, sweet jackfruit, and saba bananas simmered in rich coconut milk. This Filipino-inspired recipe, ready in about 55 minutes, layers glutinous rice flour, water, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup water
• 4 cups coconut milk
• 3/4 cup sugar
• 1 cup taro root, peeled and cubed
• 1 cup ripe saba bananas, sliced
• 1/2 cup jackfruit strips
• 1/4 cup sago pearls (optional)
• 1/4 tsp salt

Instructions

1. Step 1: In a medium bowl, combine 1 cup glutinous rice flour and 1/2 cup water, mixing until a smooth dough forms. Pinch off small pieces and roll into 1/2-inch diameter balls; set aside.
2. Step 2: In a large pot, bring 4 cups coconut milk, 3/4 cup sugar, and 1/4 tsp salt to a gentle boil over medium heat, stirring to dissolve sugar.
3. Step 3: Add 1 cup cubed taro root and 1/4 cup sago pearls (if using) to the coconut milk. Simmer for 15 minutes until taro begins to soften.
4. Step 4: Add the rice balls, 1 cup sliced saba bananas, and 1/2 cup jackfruit strips to the pot. Continue to simmer gently for another 10-12 minutes until the rice balls float and are cooked through, and bananas are tender.
5. Step 5: Stir occasionally to prevent sticking and serve warm for a sweet, creamy treat.