Ginataang Bilo Bilo with Fruit Confetti
A lighter version of Ginataang Bilo Bilo that still has the chewy sweet rice balls and tapioca. This time served with fresh diced fruit of your choice. The more the better!
Servings: 10 Small Bowls
Equipment
- 4 Quart Pot
Ingredients
Bilo Bilo (Sweet Rice Balls)
- ½ Cup Glutinous Rice Flour
- 1 Tablespoon Sugar
- ¼ Cup Water
- ½ Cup Instant Tapioca
- 2 Tablespoons Chia Seeds
Ginataang (Coconut Soup Base)
- 1 Can Full Fat Coconut Milk (14 oz can)
- 14 oz Water (use the coconut milk can to measure)
- ¼ Cup Sugar
Fruit Confetti
- 1 Cup Blueberries
- 1 Cup Diced Strawberries
- 1 Cup Diced Kiwi
- 1 Cup Diced Persimmon
Instructions
- Make the Sweet Rice Balls: In a bowl mix together the glutinous rice flour, sugar and water. Use your fingertips to bring the flour into the water, slowly incorporating everything into a dough. Keep mixing until it is nice and soft. Then roll the dough into tiny 1 cm size balls.Bring 4 cups of water to boil in a small pot and drop the sweet rice balls into the water. Stir them initially so they don’t stick to the bottom of the pan. Wait for the balls rise up to the top of the pot (about 2 minutes) and then leave them to cook for 1 minute more. Turn off the heat and skim them out of the hot water into an ice bath.
- Cook the Instant Tapioca: Rinse out the pot and pour in 4 cups of new water. Bring it to a boil and then add in the instant tapioca pearls. Cook for 10 minutes. Strain and rinse in cold water. Place in a bowl.
- Make the Ginataang Bilo Bilo: Rinse out the pot for the third time and pour in 1 can of coconut milk. Use the same can and fill it up with water and add it into the pan along with the chia seeds and sugar. Drain the sweet rice balls from the ice bath and add to the pan plus the cooked tapioca pearls. Bring to a boil and cook for 2 minutes until everything is heated through.
- Serve with the Fruit Confetti: Transfer the cooked Ginataang Bilo Bilo into a serving bowl. Arrange a variety of cut fruit around it. Serve each person a bowl and have them pick their own fruit to add to the bowl. It can be eaten warm or cold.
Notes
If the Ginataang Bilo Bilo starts getting too thick, add more coconut milk.