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Ginataang Bilo bilo with Langka

Ginataang Bilo bilo with Langka

young jackfruit cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.

Prep: 5 min Cook: 40 min

Ingredients

  • 20 piece glutinous rice balls ((Bilo-bilo))
  • 20 oz jackfruit (ripe, sliced)
  • 2 cup water
  • 2 cup coconut cream
  • 3.25 cup granulated white sugar
  • 1.5 cup tapioca pearls (cooked)

Instructions

  1. Pour in the water in a cooking pot. Bring to a boil.

  2. Add the coconut cream. Stir and cook until the mixture starts to boil again.

  3. Gradually stir-in the sugar.

  4. Incorporate the ripe jackfruit. Cover and cook in low heat for 15 minutes.

  5. Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.

  6. Put-in the sago. Cook for 3 to 5 minutes.

  7. Transfer to a serving bowl. Serve.