Bilo-bilo from scratch
Here’s a fun activity that’s also delicious to eat! During our #coronastaycation we made a traditional Filipino dessert “ginataan” also known as “pinindot” or “to poke” in Batangas and “bilo-bilo” everywhere else. Growing up in the Philippines circa 1985 during Martial Law, we used to make “pinindot” from scratch. I had a lot of cousins around; and my lola put us to work to make the rice balls! Ate Faye, Ate Chyrill, Janice, Raquel and my siblings used to gather around my Lola’s dining table to roll the “pinindot”. We were all giggly and focused, all trying to make the best and roundest rice ball! The rice balls are made from rice flour and a little water, roll to the consistency of play doh. My recipe is from trial and error, adjusted to what I have on hand...I have what you call in Tagalog “owido” to play by ear or in this case to cook by trying. I just add a little here and there, toss more water if it needs more! “Owido” is from the spanish word “oido” for hearing. You can say “may owido siya” to say someone has a natural know-how.
All the ingredients are from the pantry. So next time you do a supplies run, make sure you pick up sweet rice flour, tapioca “sago” balls, canned jackfruit, sweet potato and coconut 🥥 milk. Making ginataan is a 2-3 step process. Tapioca or sago is cooked separately, we cooked it the night before. The rice ball making is a sensory activity, just make sure your kids’ hands are super clean. There you go more Coronavirus activity. 🤗 In the Philippines bilo-bilo is usually eaten for good luck, for New Years, christenings, and for grand openings of a business. We opened a few businesses in the Philippines so we were always making “pinindot”. Enjoy slow living and make this from scratch!!
Pinindot “Bilo-bilo” Recipe
1 cup Rice balls (made from scratch see below)
1/2 cup jack fruit
1/2 cup cooked sago (tapioca pearls)
1/2 sweet potatoes bite size pieces
1can coconut milk
1/2 cup sugar
2 cups water
2 tablespoon pandan extracts (optional)
Bilo-bilo riceball from scratch
1 cup Rice Flour
Filtered Water (varies)
Bilo bilo from scratch is easy. Just mix rice flour and water a little at a time, until you reach a dough consistency. Roll the rice dough in the palm of your hands, 1/2” rounds. They expand when they cook. Set aside.
Bring water to a boil. Add rice balls and cook until they float to the top. This is a crucial step, you have to boil them in water, and make sure they’re cooked all the way through. Add sweet potatoes and jackfruit, cook for 15 minutes or until the potatoes are tender. Add coconut milk, sago and pandan extract. Add sugar and adjust sweetness to taste. Stir well, untill mixture thickens. Enjoy!