#bilo-bilo

Ginataang Bilo-bilo

We spell it “kutsinta,” “kuchinta” or “cuchinta.” However you spell it, it still refers to the same member of the Filipino kakanin family.

Kutsinta is steamed rice cake with a chewy, sticky, jelly-like consistency, a favorite all around snack or merienda among the list of kakanin or native delicacies in the Philippines. It is frequently paired off with puto, or white steamed rice cake.

Its main…

Bilo-Bilo

Chinese tangyuan or what we call bilo-bilo in the Philippines, are sticky rice balls formed from a mixture of glutinous rice flour and water. They are commonly served during festivals, wedding celebrations and other family gatherings to symbolize union and togetherness.

Ginataang bilo bilo is a simplified version of ginataang halo-halo, prepared sans the saba bananas and sweet potatoes. Like the latter, this simple concoction of glutinous balls, mini sago pearls and jackfruit strips is also widely enjoyed as a dessert or midday snack.  Although this ginataan will keep safely in the refrigerator for a couple of days or so, it is best consumed fresh from the pot as the rice balls tend to harden when cold. Not a problem, really, as you’ll hardly have leftovers with everyone happily digging in to the last drop.

Preparation time - 30 mins

Cooking time - 50 mins.

Total time - 1 hour and 20 mins.

INGREDIENTS

1 cup tapioca pearl (sago)

2 liters coconut milk.

3 liters of water.

3 cups glutinous rice & 1 1/2 cups water (to make rice balls)

2 large sweet potato

6 large saba

1 cup jackfruit

1 kg white sugar

Procedure

1. Pour the water in a cooking pot.

2. Bring to a boil for 15 minutes.

3. Add the coconut milk. Stir and cook until the mixture starts to boil again.

4. Gradually stir-in the sugar.

5. Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.

6. Add-in the bilo-bilo. Boil for 10 minutes.

7. Put-in the sago. Boil for another 10 minutes.