Super-easy Guinataang Bilo-bilo

Many names for this “merienda” treat or afternoon snack — guinataan (meaning cooked in coconut milk), guinataang halo-halo (a mixture of fruits and coconut milk), or guinataang Bilo-bilo (rice balls cooked in coconut milk).

2 cans coconut milk. Large sweet potato. 2 pieces ripe plantains. A bag of glutinous rice flour. Can of jackfruit. A bit chilly afternoon.


These are all the ingredients needed to make Guinataan, and I made it even easier to fix. So enjoy the chewy cooked rice balls with the sweetened fruits…it’s a treat! 

Super-easy Guinataang Bilo-bilo (Mixed Fruits and Rice Balls Cooked in Sweetened Coconut Milk)

Bilo-bilo (rice balls):

1 cup glutinous rice flour

1/2 cup water

In a medium bowl, slowly combine water to glutinous rice flour to a soft and a bit sticky mixture. Roll into small balls (you may wet your hands to prevent sticking). Transfer each ball to a plate and set aside.


1 can coconut milk (Chaokoh is the best brand)

2 cups water

1 piece large sweet potato, peeled and diced

2 pieces ripe plantains, peeled and diced

1 can coconut cream (see picture)

1 cup white sugar

1 cup canned ripe jackfruit (nangka), sliced into strips

ube/violet food color (optional)

1 teaspoon pandan (screwpine) extract

Start with boiling 2 cups water and 1 can coconut milk in a large saucepan. Drop the rice balls and stir occasionally. Boil again, then lower heat to simmer for 10 minutes (I prefer rice balls to be cooked well). Put in diced sweet potatoes and simmer for 5 minutes or until almost tender. Add the diced plantains and continue simmering for 2 minutes. Stir in coconut cream, sugar, jackfruit strips and ube food color. Continue to simmer until fruits are tender and coconut mixture is heated through. Stir in pandan extract. Serve warm.

Serves 4 to 6.

Tip: Do not cover the saucepan once guinataan is cooked to prevent it from spoiling.



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