AuthorBiteSizedEnjoy our Bilo-bilo Rice Pudding, the ultimate rainy day warm dessert! Imagine a bowl of creamy rice pudding, rich with the sweet and aromatic flavors of coconut milk and various mixtures. The chewy glutinous rice balls, known as bilo-bilo, add a delightful texture to every spoonful. As the rain pours outside, this warm, comforting treat offers a sense of coziness and nostalgia. It’s like being wrapped in a soft blanket, evoking memories of family gatherings and childhood moments. The combination of silky pudding and chewy bilo-bilo is irresistibly satisfying. It’s a dessert that warms both your heart and your stomach. Perfect for a dreary day, it brings a touch of tropical sunshine to your table. Indulge in Bilo-bilo Rice Pudding and let its comforting embrace chase away the rainy day blues.
Prepare the bilo-bilo balls. In a bowl, combine glutinous rice, ube flavoring, and water, blend them into dough, shape them into small balls, and set them aside.
Bring the coconut milk and malagkit rice to boil in a medium saucepan over medium heat, Cook until the rice is tender. Add the bilo bilo balls and slowly stir.
In a bowl, combine egg and sugar mix until well combined. Get half a cup of the rice mixture and slowly pour it into the sugar mixture while whisking.
Add the egg mixture back into the pan.
Add the tapioca pearls, jackfruit, saba, and sweet potato. Slowly stir them until the sweet potato and saba are tender. Add coconut milk if needed.
Serve immediately.
Ingredients
Directions
Prepare the bilo-bilo balls. In a bowl, combine glutinous rice, ube flavoring, and water, blend them into dough, shape them into small balls, and set them aside.
Bring the coconut milk and malagkit rice to boil in a medium saucepan over medium heat, Cook until the rice is tender. Add the bilo bilo balls and slowly stir.
In a bowl, combine egg and sugar mix until well combined. Get half a cup of the rice mixture and slowly pour it into the sugar mixture while whisking.
Add the egg mixture back into the pan.
Add the tapioca pearls, jackfruit, saba, and sweet potato. Slowly stir them until the sweet potato and saba are tender. Add coconut milk if needed.
Serve immediately.
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