AuthorBiteSizedDelight in the vibrant and comforting flavors of Stuffed Bilo-Bilo, a creative take on the traditional Filipino dessert ginataang bilo-bilo. This recipe transforms a beloved classic into a colorful feast for the senses, perfect for sharing with family and friends.
Each bilo-bilo (glutinous rice ball) is carefully handcrafted and filled with sweet surprises. The dough is divided and infused with flavors and hues: purple for ube, green for buko pandan, and golden yellow for the traditional variant. Stuffed with complementary fillings—kamote in the ube balls, buko strips in the buko pandan balls, and a delightful mix of langka and saba in the yellow balls—each bite reveals a burst of flavor that’s as nostalgic as it is inventive.
The magic unfolds in a creamy coconut milk base, simmered with water, sugar, and sago pearls until it transforms into a luscious, aromatic soup. As the stuffed bilo-bilo cook, they soften and swell, their vibrant colors peeking through the rich, milky broth.
Every spoonful is a celebration of textures and tastes—the chewiness of the glutinous rice, the creaminess of the coconut milk, and the tender sweetness of the fillings harmonize into a dessert that’s both indulgent and comforting.
Served warm, Stuffed Bilo-Bilo is more than just a treat; it’s an experience that brings together the joy of creation, the warmth of tradition, and the excitement of discovery. Whether for special occasions or a cozy afternoon snack, this playful twist on a Filipino favorite is sure to bring smiles with every colorful bite.
Cut the kamote, saba, langka into cubes into small cubes then set aside.
In a bowl combine the glutinous flour and mix until dough forms. Make three equal portions of dough.
Add the flavorings to each dough. Start by forming a circle with the dough and flatten it with your hands.
Put the fillings in each ball. Add the kamote to the ube flavor. Add buko strips to buko pandan. On yellow, add langka and saba. Set aside for now.
Combine the water, coconut milk, and sugar in a pan over medium heat. Mix until the sugar dissolves.
Add the stuffed bilo bilo balls and sago. cooked until it becomes bigger and softens. Transfer into a serving bowl and serve.
Ingredients
Directions
Cut the kamote, saba, langka into cubes into small cubes then set aside.
In a bowl combine the glutinous flour and mix until dough forms. Make three equal portions of dough.
Add the flavorings to each dough. Start by forming a circle with the dough and flatten it with your hands.
Put the fillings in each ball. Add the kamote to the ube flavor. Add buko strips to buko pandan. On yellow, add langka and saba. Set aside for now.
Combine the water, coconut milk, and sugar in a pan over medium heat. Mix until the sugar dissolves.
Add the stuffed bilo bilo balls and sago. cooked until it becomes bigger and softens. Transfer into a serving bowl and serve.
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