Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit
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 desserts 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
- 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.
- 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.
- 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.
- 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.
- Step 5: Stir occasionally to prevent sticking and serve warm for a sweet, creamy treat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginataang Bilo-Bilo Sweet Coconut Rice Cake with Taro and Jackfruit?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
