1cupsweet glutinous rice flour(also labeled as mochiko)
For the Ginataan:
4ozsmall pearl tapioca(makes about 1 1/2 cups when cooked)
1cupjackfruit (langka)sliced into strips
1cupSaba banana or plantainsliced (if you can't find Saba bananas or plantains, substitute with standard bananas)
1/2cupsweet potatocut in 1/2-inch cubes (optional)
2/3cupsgranulated sugar(to taste)
Form the Bilo-Bilo by combining the rice flour and water in a small bowl until you have a dough that can be formed into balls, adding a touch more water if necessary. Form into balls no larger than 1/2 inch in diameter. Set aside.
Bring a large pot of water to a boil and cook the tapioca, stirring frequently, until fully cooked and the tapioca pearls are clear. Drain and set aside.
In a medium pot over medium heat, bring the coconut milk and water to a bubbling simmer.
Add the jackfruit, bananas and sweet potato (if using) to the simmering coconut milk. Add sugar and sweeten to taste. When the bananas are fork tender, add the tapioca, as well as the Bilo-Bilo one at a time to prevent sticking. You will know the Bilo-Bilo is cooked when they float to the top and are chewy to taste.
Serve warm and enjoy!
Ginataang Bilo-Bilo vs Ginataang Halo-HaloTechnically, Ginataang Bilo-Bilo is the more basic of the two, with just the Bilo-bilo, tapioca, and jackfruit. The addition of sweet potato or taro makes this Ginataang Halo-Halo, but growing up, my family always called it Bilo-bilo as the catch-all term. I will admit that as a child, the sweet potato was my least favorite part of the dessert, but now I love adding it to the dish!Ginataang Bilo-Bilo Tips/FAQ
Where do I find jackfruit? These days, it is becoming easier to find jackfruit. For convenience, I buy either canned or jarred jackfruit at my local Asian market.
What do I do if it's too thick? Ginataan tends to thicken as it cools, or of course, if there's more tapioca to liquid. Simply thin it out with a little extra water if you wish.