Ginataang Bilo-Bilo

5 from 1 reviews


  • 1 cup glutinous rice flour
  • 3/4 cup water (or more if needed)
  • 2 cups coconut milk 
  • 2 cups coconut cream  (from 2 coconuts)
  • 1/4 cup white sugar
  • 1 cup ripe jackfruit, cut into strips
  • 2 cups small tapioca pearls (sago)


  1. Make the Bilo-Bilo : Combine the glutinous rice flour with water until it’s not so sticky but can be shaped into balls. Shape it into 1-tsp sized balls. Set aside.
  2. Combine the coconut milk, coconut cream, and sugar into a pot and bring to a boil.
  3. Add the ripe jackfruit and simmer in low heat for about 10 minutes.
  4. Add the bilo-bilo and make sure to stir from time to time to keep it from sticking. Simmer until the bilo-bilo is already floating.
  5. Add the tapioca pearl and simmer for about 5 minutes. The soup will thicken at this time.
  6. You may adjust the sweetness by adding more sugar.
  7. Serve hot. Enjoy!