It’s a chilly Florida day, well 50 degrees is cold for this sunshine state, and lately I’ve been missing the dishes my family in the Pacific Northwest cook. So I thought to make this yummy, creamy, and sweet Filipino dessert. This fits perfectly for the weather and in celebration of the Chinese New Year!
What we call ‘Bilo Bilo‘ in the Philippines, or (China) Tang Yuan, are sticky rice balls formed from glutinous rice flour and water. This delicious coco-nutty warm concoction is made with coconut milk, jackfruit, purple yam, mini tapioca pearls, and coconut cream. I remember eating it with my family at many celebrations, either it be a birthday or holiday party. We enjoy it as a dessert or snack, and its best served warm.
Reminiscent of my childhood, I couldn’t help but scrape my bowl clean, as I devoured every last bit of this dessert!
(Makes 8-10 servings)
- 1 cup glutinous rice flour
- 1/3 cup plus 2 tablespoons of water
- 1 can coconut milk
- 1 can coconut cream
- 1/2 cup of raw sugar/sugar
- 1/2 can of jackfruit (langka), 5 pieces, diced in strips
- 1 medium sized purple yam (ube), cubed in 1 inch pieces
- 5 small bananas (saba) or 2 medium sized, peeled and sliced
- 1/2 cup of mini tapioca pearls (sago)
- In a bowl, combine glutinous rice four with 1/3 cup plus 2 tablespoons water, until it forms into a soft dough. You can add more water if needed.
- Make dough into small balls, about 1/2 inch in diameter, by rolling pieces between the palms of your hands. I was able to roll 30 balls. Then set aside.
- In a pot, bring to a boil the coconut milk, coconut cream, and sugar.
- Reduce heat to medium. Add glutinous rice flour balls, jackfruit, purple yams and tapioca pearls. Gently simmer for 15-20 minutes or until purple yams are tender.
- Stir in bananas and simmer for another 5 minutes. Serve warm in individual bowls.
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