Bilo-bilo is a popular delicacy here in the Philippines. In our province, we call it either "kiniler" or tambong-tambong". I had a recent crave over bilo-bilo, and instead of buying one elsewhere, I decided to make one for us.
To make a bilo-bilo, the common ingredients were:
Glutinous rice (rice flour will do)
Coconut milk (it should be squeeze with mixture of hot and cold water)
Banana (the one we call "saging na saba", boiled and sliced into chunks)
Sweet Potato (we call it "kamote" in our country, boiled and cubed)"
Tapioca starch (any color will do)
Sugar (preferably brown sugar)
The glutinous rice should be molded in small round shape like what you see in the picture above. If you are using glutinous rice, you should soaked in water first, then drain after several hours. If you have grinder, you can do it by yourself.
Glutinous Rice flour was used
If you are using glutinous rice flour, just add a small amount of water, and it looks like this. I actually used glutinous rice flour for less consumption of work. But it tastes good like the glutinous or sticky rice.
Coconut milk
This is coconut which will be squeezed with hot and a bit cold water to produce coconut milk.
Banana or saging na saba
Boil banana or saging na saba then slice them into small pieces. While others prefer just slicing it and cook it at the coconut milk.
Sweet Potato or kamote
Sweet potatoes can be cooked in the coconut milk itself, but it can be hard knowing its texture. So I boiled it first, then sliced it into cubes.
Tapioca starch or sago
Tapioca starch adds face value when it is colorful. But of course, it adds flavor as well. It might not be flavorful, but it is fun to play it with your mouth. Hehe.
Other people makes bilo-bilo with other ingredients like toge, langka (or jackfruit), corn kernel, and others.
Cooking bilo-bilo
Once the coconut milk boils, put all the molded glutinous rice. As the molded rolls float, combine the other ingredients on it.
To make its sauce thick, do not mold all the glutinous rice. Dissolve some of it with water then pour it into the coconut milk. Turn the fire off, once it is cooked.
Now, time to eat my homemade bilo-bilo!
Thanks for stopping by!
Photos are mine.
Favorite ko po ito hehe
Beautiful presentation.
Thank you sir tyrones.
Wow! Ang galing ng post mo naalala ko yung minimeryenda namin sa probinsya. Ang sarap kaya nito! Namimiss ko na din kumain nito, hinahalo ni mama sa may gata tapos tambong-tambong tawag nila. Ilocano term ata.
Tambong tambong din tawag sa Pangasinan. Hehe. Salamat po.
Sarap naman nito sir.
Thank you po sir.
Favorite ko yan, Iyan :)
I like eating Bilo-bilo for meryenda especially the soft marshmallow-like white thing on it.. I don't know what it's called haha
penge naman sir! tnx sir iyanpol12!
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This is delicious. It looks like Ginatan. We always have this with suman during Holy week.
grabe sarap nyan!
kkagutom!
Thank you @iyanpol12 for promoting this post together with https://steemit.com/budget/@jerrybanfield/introducing-steem-budget-proposals