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Ginatang Bilo Bilo (Coconut Sweet Stew)

Jen Paleracio
A Filipino creamy coconut dessert with tropical fruits.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Filipino

Equipment

  • Stockpot
  • Mixing bowls
  • Ladle
  • knife
  • cutting board
  • Cast iron or non stick skillet

Ingredients
  

  • 1 cup glutinous flour, I used Mochiko brand
  • 1/4 cup water
  • 3 tablespoons coconut oil, more for greasing your hands
  • 1 sweet potato, peeled, sliced
  • 1 purple yam, peeled, sliced
  • 1 20 oz. canned jackfruit in syrup, drained, cut into thin strips
  • 2 ripened plantain bananas, peeled, sliced
  • 1 13 oz. coconut milk
  • 1 13 oz. coconut cream
  • 1 cup water
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla bean paste

Instructions
 

  • In a mixing bowl, add the glutinous rice. Slowly add the water and continue stirring until the flour comes together. Add more water if needed (try adding a tablespoon at a time).
  • Line a platter or small baking sheet pan with parchment paper. When the flour is ready, grease your hands with coconut oil (to prevent it from sticking). Scoop about a tablespoon of the flour mixture, roll between the palm of your hands to form a ball. Lay each ball on a prepared platter or pan. Set aside.
  • Heat the skillet with oil, add the sweet potatoes, pan-fry for 2 minutes on each side or until tender. Set aside. Use the same pan, fry the purple yam and plantains the same way. Set aside to cool.
  • Open the canned jackfruit, drain the syrup, cut into thin strips, set aside. After the sweet potato, purple yam, and plantains cooled, cut them into bite-size pieces. Set aside.
  • Place a stockpot on the stove, add the coconut milk, coconut cream, and water, stir to combine. Add the glutinous rice balls, simmer for 5 minutes or until the rice balls float on top (at this point the rice balls are tender and cooked).
  • Add sweet potato, purple yam, plantains, brown sugar, simmer until well heated. Add the vanilla bean paste at the end of cooking. Enjoy!

Notes

  • When frying the sweet potato, purple yam, and plantains the flavor intensifies. And you get that caramelized taste that adds more depth to the flavor. 
  • You can skip frying the sweet potato, purple yam, and plantain bananas. It'll have a long-simmering time to cook down all ingredients. 
  • You can use vanilla extract if that's what you have available. I find vanilla bean to have a more concentrated flavor. 
  • The size of the rice balls can be smaller if you like. You can also add those tiny tapioca flour they normally add to this dish. 
 
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Keyword coconut cream, cooking classes, filipino dessert, home-cooked meals, homecooking, jackfruit,, plantain bananas