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Ginataang Bilo-Bilo Recipe

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  • Author: Sweet Simple Vegan
  • Total Time: 1 hour
  • Yield: About 6 servings
  • Diet: Vegan


Enjoy the warmth and comfort of a bowl of Filipino Ginataang Bilo-Bilo at home! It’s made with langka, tender sweet potatoes, tapioca pearls, saba bananas, and the best sticky rice balls simmered in a sweet coconut milk soup. Serve as a delicious dessert or afternoon snack.


Tapioca Pearls

  • 1/4 cup + 2 tablespoons dried small tapioca pearls
  • 4 cups water

Bilo Bilo (Glutinous Rice Balls)

  • 1 cup glutinous rice flour
  • 1/2 cup water
  • Optional: 1/4 teaspoon ube extract

Coconut Soup

  • 1 1/2 cups water
  • 1 can (13.5 ounce) coconut milk
  • 1/4 cup + 2 tablespoons granulated white sugar
  • 1 cup sweet potato, peeled and diced into 1/2-inch pieces
  • 2 saba bananas, sliced (or use plantains or Cavendish bananas)
  • ½ cup sweet jackfruit, sliced into strips


    • Sturdy spatula or wooden spoon


Tapioca Pearls

  1. In a pot over medium-high heat, boil 6 cups of water. Add tapioca pearls, stirring right away to prevent sticking.  
  2. Reduce to medium flame and cook for 5 minutes, mixing regularly.
  3. Turn off the heat, cover, and soak for 10 minutes.
  4. Drain and rinse the tapioca pearls with running water until it is cooled.
  5. Bring another 6 cups of water to a boil, then add in the partially cooked tapioca.
  6. Bring to a boil again. Once boiling, turn off the heat, cover, and soak for 7 minutes. When it’s finished, it should be fully translucent.
  7. Drain and rinse the fully cooked tapioca with cold running water until completely cooled. Set aside.

Bilo Bilo (Glutinous Rice Balls)

  1. In a large bowl, mix together rice flour and water until a dough forms. Use your hands to knead the dough smooth.
  2. If you are making Ube flavored ones: add half of the dough to another bowl, then mix in ube extract.
  3. Divide into ½-tablespoon sized balls. Cover with plastic wrap and set aside.

Coconut Soup

  1. In a medium to large pot, mix together water, coconut milk, and sugar. Stir contents together and bring to a boil until sugar has dissolved. 
  2. Reduce heat to a simmer. Add sweet potato and bilo-bilo and simmer for 5-8 minutes or until sweet potato is tender. 
  3. Add in banana, jackfruit, and cooked tapioca pearls. Stir to combine and let simmer for another 3-5 minutes or until the banana is tender. 
  4. Remove from heat and serve warm. Keep in mind that this will thicken as it cools.


  • I was not able to find sago, so I used cassava-based tapioca balls as an alternative.
  • order ube extract on Amazon.
  • In order to make the creamiest ginataang, use full-fat creamy coconut milk. It contains less water than lite coconut milk and will make the best decadent dessert soup.
  • We used granulated white sugar. We have not tested this coconut soup with another sweetener and cannot advise. To ensure your sugar is vegan, opt for an organic variety from brands such as Wholesome organics.
  • If you cannot find Saba Bananas (can sometimes be purchased in Asian markets fresh or frozen), you can opt for plantains or Cavendish bananas.
  • Both ripe fresh jackfruit and canned ripe jackfruit will work. Young jackfruit will not work in this recipe. 

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Snack
  • Method: Stovetop
  • Cuisine: Filipino