[Filipino Recipes] Ginataang Bilo Bilo (Sticky Rice Balls In Coco Milk) (2024)

FAQs

What is the difference between Ginataang Halo-Halo and bilo-bilo? ›

“Bilo-bilo” describes the round shapes of the glutinous rice dumplings while the “Halo-halo” describes the colourful ingredients liken to the cold “Halo-Halo”, a Filipino shaved ice dessert. “Pinindot-pindot”, describes the rolling and squishing of the dumplings while forming them.

Bilo bilo comes from the Tagalog word “bilog,” which means “round.” Ginataang bilo bilo translates to rice balls cooked in coconut milk.

Bua loy or bua loi is a popular Thai dessert featuring soft glutinous rice flour dumplings or balls in sweet coconut milk. The name translates to 'floating lotus', referring to the colorful rice balls floating in a bowl of milk.

Storage Instructions

Ginataang bilo-bilo will keep for up to 3 days when stored in an airtight container in the refrigerator. Keep in mind that the coconut soup will thicken as it cools, so if needed, add additional coconut milk to thin it out again.

Halo-Halo translated from Tagalog/Filipino literally means "mix-mix." Halo-halo is a favorite Filipino dessert or snack because it is cold and refreshing, perfect for beating the tropical heat that exists almost year round in the Philippines.

Halo-halo, also spelled haluhalo, Tagalog for "mixed", is a popular cold dessert in the Philippines made up of crushed ice, evaporated milk or coconut milk, and various ingredients including side dishes such as ube jam (ube halaya), sweetened kidney beans or garbanzo beans, coconut strips, sago, gulaman (agar), pinipig ...

Bilo-bilo's origin is in Luzon. There are different recipe versions depending on what region in the Philippines it is from. Some recipes call for young coconut meat and some call for adding pandan leaves.

In addition to being a delicious dessert, ginataang bilo-bilo is also a popular dish for special occasions and celebrations. It is often served during festivals and fiestas, and is a common offering for the dead during the All Souls' Day.

Bilo-bilo is a Filipino dessert made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, various tubers, and tapioca pearls are added. Bilo bilo's origin is in Luzon (Tuguegarao City, Cagayan), which is the northern Philippines Island.

It is called glutinous (Latin: glūtinōsus) in the sense of being glue-like or sticky, and not in the sense of containing gluten (which it does not). While often called sticky rice, it differs from non-glutinous strains of japonica rice, which also become sticky to some degree when cooked.

Why do Chinese people eat glutinous rice balls? ›

The round shapes and these sweet rice ball desserts symbolizes togetherness and family reunion, since it is usually eaten together with loved ones. Whether you call it tangyuan or yuanxiao, join us on the last day of Chinese New Year celebrations at Lan Su to get an authentic taste of this traditional festive treat!

High calorie

1 glutinous rice ball with fillings provides 60-70 calories¹, thus 1 serving of Tang Yuan (consisting of 5 glutinous rice balls) provides 300-350 calories and this equals to the calories of 1 bowl of white rice. You may need to run for 30 minutes to burn these calories.

Tapioca and sago pearls are both used the same way and can be substituted for any recipe. The only reason why tapioca pearls are more desirable is because they are more accessible and cheaper than the real sago pearls.

GENERAL SANTOS, Philippines – Binignit – tabirak in Northern Mindanao, ginataan and bilo-bilo in Luzon, and many other names – is a popular Holy Week staple in the Philippines. It is a simmering fusion of sticky rice, fruits, tubers, and tapioca pearls cooked in coconut milk.

Other sizes: 1 cup - 300kcal, 1 serving - 150kcal, more...

Halo-Halo's ingredients are layered from the bottom of the glass then filled with shaved ice, a pouring of evaporated milk, then topped with a scoop of usually ube ice cream; while Iskrambol is shaved ice, color and flavor mixed together to form a smooth shaved ice mixture scooped into a glass and then topped with its ...

Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added.

Traditional Pinoy halo-halo ingredients

Using local components distinguishes halo-halo from other similar iced desserts, like Malaysia's kachang, Korea's bingsu, and Japan's kakigori.

Bingsu (Korean: 빙수; Hanja: 氷水), sometimes written as bingsoo, is a milk-based Korean shaved ice dessert with sweet toppings that may include chopped fruit, condensed milk, fruit syrup, and red beans. The most common variety is pat-bingsu (Korean: 팥빙수), the red bean shaved ice.