• Bilo-bilo soup

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    Yummy snack or dessert!


    • 1-1/2 cup glutinous rice flour
    • 3/4 cup water
    • 3 cups coconut milk
    • 1 cup coconut cream
    • canned coconut milk can also be used
    • 1 cup water
    • 1/2 cup uncooked tapioca pearls
    • 1/2 cup jackfruit, sliced into strips
    • 1/3 cup raw sugar


    1. Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl. With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be cooked.
    2. Bring coconut milk and water to a boil in a large pot over medium to high heat. Add sago and simmer covered over low heat for 20 minutes. Add bilo-bilo, jackfruit, and sugar. Simmer until sago and bilo-bilo are cooked through, about 20 minutes more. Stir occasionally to keep sago and bilo-bilo from sticking to the bottom of the pot. For a thinner stew add more water and adjust the sweetness by using more or less sugar.

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