Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup sweet potato, peeled and cubed
- 1/2 cup taro, peeled and cubed
- 1/2 cup jackfruit, sliced
- 1 can (400ml) coconut milk
- 1/2 cup brown sugar
- 1 pandan leaf (optional)
- 1/4 tsp salt
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and water. Mix until it forms a dough-like consistency.
2. Divide the dough into small pieces and roll them into balls about the size of a marble.
3. In a pot, boil water and add the sweet potato and taro. Cook for 10 minutes or until they are soft.
4. Add the jackfruit and the glutinous rice balls. Cook for another 5 minutes or until the balls float to the surface.
5. In a separate pot, combine coconut milk, brown sugar, pandan leaf (if using), and salt. Cook over medium heat until the sugar has dissolved.
6. Add the cooked sweet potato, taro, jackfruit, and glutinous rice balls to the coconut milk mixture. Simmer for 5 minutes.
7. Remove the pandan leaf (if used) and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 46g
- Protein: 3g
Substitutions for ingredients:
- You can substitute sweet potato and taro with other root vegetables like yam or cassava.
- If fresh jackfruit is not available, you can use canned jackfruit or omit it altogether.
Variations:
- You can add other fruits like bananas or mangoes to the dish.
- You can also add tapioca pearls or sago for added texture.
Tips and tricks:
- To prevent the glutinous rice balls from sticking together, dust them with a little bit of glutinous rice flour before adding them to the pot.
- If the coconut milk mixture is too thick, you can add a little bit of water to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a ladle of the coconut milk mixture and some of the fruit and vegetables on top.
Garnishes:
- You can garnish with some toasted coconut flakes or sesame seeds.
Pairings:
- This dish pairs well with some steamed white rice.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the glutinous rice balls are too hard, they may not have cooked long enough. Cook them for a few more minutes until they are soft.
Food safety advice:
- Make sure to cook the sweet potato and taro thoroughly to prevent any foodborne illnesses.
Food history:
- Bilo-bilo is a traditional Filipino dessert made from glutinous rice flour and coconut milk. It is typically served during special occasions and celebrations.
Flavor profiles:
- The dish has a sweet and creamy flavor from the coconut milk and brown sugar. The glutinous rice balls add a chewy texture to the dish.
Serving suggestions:
- Serve hot as a dessert or snack.
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Region: Philippine