Ginataang Bilo-Bilo with Sweet Potato and Jackfruit
A comforting Filipino dessert of sticky rice balls cooked in coconut milk with sweet potatoes, jackfruit, and tapioca pearls. This Filipino-inspired recipe, ready in about 45 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 4, 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
- 3 cups coconut milk
- 1 cup sweet potato, peeled and cubed
- 1/4 cup tapioca pearls
- 1/2 cup jackfruit, sliced into strips
- 1/2 cup sugar
- 1/4 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a bowl, mix 1 cup glutinous rice flour with 1/2 cup water to form a soft dough. Pinch off small pieces and roll into 1/2-inch balls.
- Step 2: In a pot, bring 3 cups coconut milk to a gentle boil over medium heat. Add 1 cup peeled and cubed sweet potato and 1/4 cup tapioca pearls. Cook for 10 minutes stirring occasionally until pearls turn translucent.
- Step 3: Add the rice balls and 1/2 cup sliced jackfruit to the pot. Stir in 1/2 cup sugar and 1/4 tsp salt. Simmer for another 10 minutes until rice balls float and sweet potatoes are tender. Serve warm.
