Ginataang Bilo-Bilo Recipe

Bilo-bilo is one of the famous desserts in Northern Luzon. It is made of small glutinous rice balls cooked in coconut milk and sugar. Jackfruit, saba, kamote or taro and sago are added.

This can be enjoyed either hot or chilled.

However, is not always easy to go to the market to buy coconut meat and pressed it to get its gata or milk. Good thing there is now Coco Mama Fresh Gata that you is very convenient to use and is now available at the supermarket.

"Proudly made in the Philippines using the country’s finest coconuts, every pack of Coco Mama Fresh Gata contains coconut cream made from freshly pressed coconuts. These coconuts are grated, pressed, and packed on the same day, ensuring you only get that “sarap ng unang piga” in every pack! It is deliciously creamy, appetizingly “puting-puti” and “nagmamantika” when cooked, telling of how truly fresh it is. It’s conveniently packed in a pouch which you simply need to shake, tear and pour onto your dishes. No more “kayod,” no more “piga-piga,” only fresh gata! " (Source: Coco Mama Fresh Gata)

Ginataang Bilo-Bilo

Ingredients:

• 250 grams glutinous rice powder, made into dough and formed into about 1/8-inch balls
• 5 pieces large sabe, cut into cubes
• 1 large kamote, cut into cubes
• 1 cup white sugar
• 2 cups tapioca pearl or sago
• 1 liter water
• 1 pouch (220 ml) Coco Mama Unang Piga Fresh Gata
• 1 tbsp Pandan extract
• 1 tbsp Vanilla flavor

Directions:

1. In a large pot, dissolve sugar in water, add vanilla and pandan extracts. Bring to rolling boil.
2. Add banana, kamote, and sago.
3. When banana and kamote are about half-cooked, lower the heat and drop the glutinous balls.
4. Simmer until the glutinous balls float.
5. Pour Coco Mama Unang Piga Fresh Gata and simmer for about 5 minutes.
6. Remove from heat and serve.

Serving size: 8-10