This recipe is a fusion of Japanese and Filipino flavors based on a Filipino dessert my Grandma and Mom would make us growing up. Traditionally it’s called Ginataang Bilo Bilo. Ginataang is the cooking term used when you stew something in coconut milk. Bilo Bilo translates to balls balls.
When my Grandma would make it she would let me help her roll out the mochi balls to put in. Mine were always extra big because those were my favorite part about the dessert. My mom would put sweet potato, bananas, jackfruit and tapioca pearls in it. When I would serve this dessert into my bowl I would strategically try to get as many balls as I could without anyone noticing.
Now that I can make my own I omitted the fruit and just stuck with the mochi balls. I also added more protein by using chia seeds instead of tapioca pearls and replaced the cup of white sugar with 1/4 cup of date syrup.
While I was recipe testing my version I realized I was just making chia pudding and added mochi balls too it. I flavored it with matcha as it just pairs perfectly with the mochi. I serve it warm, but you can also serve it cold out of the refrigerator.
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Warm Matcha Chia Pudding with Mochi Balls
Make the mochi balls first by placing the rice flour in a small bowl and slowly add in the water while mixing the dough with your fingers. You will probably not use all the water. Stop adding the water once you can pinch the dough together. It should be the consistency of play dough.
Roll into 1 cm round balls and set aside.
To make the warm matcha chia pudding place the coconut milk in a sauce pan and add in the water, matcha, date syrup, and chia then mix until smooth. Add in the mochi balls one by one so it doesn’t stick together. Bring up to a slow boil and then leave to simmer for about 20 minutes. The mochi balls will float to the top of the pudding when they are done.
To serve place in a bowl and swirl in more coconut or almond milk to thin out.