Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup brown sugar
- 1/2 cup sago pearls
- 1 pandan leaf (optional)
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour and water. Mix until a dough forms.
2. Roll the dough into small balls, about 1 inch in diameter.
3. In a pot, bring water to a boil. Add the glutinous rice balls and cook until they float to the surface, about 3-5 minutes.
4. Remove the glutinous rice balls from the pot and set aside.
5. In another pot, combine coconut milk, water, brown sugar, and pandan leaf. Bring to a boil.
6. Add the sago pearls and cook until they turn translucent, about 10-15 minutes.
7. Add the cooked glutinous rice balls and ube halaya to the pot. Stir gently to combine.
8. Cook for another 5-10 minutes until the mixture thickens.
9. Remove the pandan leaf and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 55g
Protein: 2g
Fiber: 1g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour.
- Ube halaya can be substituted with other fruit jams or spreads.
- Sago pearls can be substituted with tapioca pearls.
Variations:
- Add sliced bananas or jackfruit for extra flavor and texture.
- Use coconut cream instead of coconut milk for a richer taste.
- Add more sugar for a sweeter dessert.
Tips and tricks:
- Make sure to stir the mixture gently to avoid breaking the glutinous rice balls.
- If the mixture is too thick, add more water or coconut milk to thin it out.
- Store any leftovers in an airtight container in the refrigerator.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until warm.
Presentation ideas:
Serve in individual bowls or cups.
Garnishes:
- Top with toasted coconut flakes or sesame seeds.
- Add a dollop of whipped cream or ice cream on top.
Pairings:
- Serve with a cup of hot tea or coffee.
- Enjoy as a dessert after a meal.
Suggested side dishes:
- None needed.
Troubleshooting advice:
- If the mixture is too thin, cook for a few more minutes until it thickens.
- If the glutinous rice balls are too hard, add more water to the dough mixture.
Food safety advice:
- Make sure to cook the glutinous rice balls and sago pearls thoroughly before consuming.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Bilo-bilo is a traditional Filipino dessert made with glutinous rice balls and coconut milk. Ube halaya, or purple yam jam, is a popular ingredient in Filipino desserts and adds a unique flavor and color to this dish.
Flavor profiles:
This dessert is sweet and creamy with a subtle nutty flavor from the glutinous rice balls.
Serving suggestions:
Serve warm as a dessert after a meal.
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Region: Philippine