How to Make Bilo-bilo
Bilo-bilo are glutinous rice balls made from powdered glutinous rice and water. Although this might look simple, bilo-bilo is an important ingredient in Filipino desserts such as Ginataang Bilo-bilo, Ginataang Halo-halo, and Baked Bilo-bilo in Coconut Cream sauce.
If you want to make your own Bilo-bilo, here are the ingredients that you need to have and the steps that you need to follow:
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Bilo-bilo are glutinous rice balls made from powdered glutinous rice and water. Although this might look simple, bilo-bilo is an important ingredient in Filipino desserts such as Ginataang Bilo-bilo, Ginataang Halo-halo, and Baked Bilo-bilo in Coconut Cream sauce.
If you want to learn how to make bilo-bilo, here are the ingredients that you need to have and the steps that you need to follow:
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How to Make Bilo-bilo
Ingredients
- 1 cup glutinous rice flour
- 1/2 cup water
Instructions
- Combine glutinous rice flour and water.
- Mix the mixture thoroughly. A soft yet sticky mixture should be formed.
- Scoop about 1 1/2 to 2 teaspoons of the mixture and roll it into a ball shaped figure using your hands. Tip: Try to wet your hands a little to prevent the mixture from sticking.
- Place the mixture in a plate or any flat container and do the same steps until all the mixture is used up.
- Use as ingredient for Filipino Dessert recipes that require them. You can also cover the container and freeze the glutinous rice balls for future use.
Nutrition Information
Zenaida Viri says
Maraming Salamat
Cindy Bacon says
Very easy to follow recipe,thanks!
Gerry says
It’s so simple to follow the recipe. Thanks
Nora says
After forming the bilo bilo into little balls, do I have to cook it before adding it to the water and coconut cream?
Ron says
Nice thanks.
Analiza T Webber says
Can you add sugar to the glutinous powder before you make the balls, or would the balls fall apart if it has sugar? Thanks.
Bje Tan says
Thanks very much!
You are my go to cooking coach.
All the best to your site!!
Scarlet says
Can you add sugar? I want my bilo-bilo sweet
Gen says
Hi, can I substitute glutinous rice flour with sweet rice flour?
Richard says
Is there a way to keep bilobilo tacky and soft in sampelut after you put it in fridge all night? The ones I made turned rock hard.
Sherry Esquillo says
Thank you for the easy to follow recipe.
Vann says
Hello! Can I use wheat flour instead of rice flour to make bilo-bilo??
Violeta S Bautista says
Superb! Thank you very much. I love it!
Julia Medina says
Is glutinous rice flour the same as malagkit na bigas in tagalog? I want to make ginataang bilo bilo this week as I am off work for 3 days. I learned so much from your cooking vlogs. Would love to hear your reply sir. Thank you very much.
Stay safe and healthy po. Greetings from Japan
Edmund Pajarillo says
I have learned so much from Panglasang Pinoy post. When my wife was working at night. She was the only one who can cook until she pointed me to Panglasang Pinoy. So my two kid and I survive through Panglasang Pinoy.
Auie says
Hello po, pwede po bang substitute ang rice flour instead po glutinous rice flour? Wala po kasi akong nabiling gutinous rice flour sa market.. thanks po! Planning to make ginataang bilo bilo po..
Vanjo Merano says
We need to use glutinous rice flour for this because it’s the sticky kind. If you use regular rice flour, the balls will turn out hard after boiling.
Slaxx says
hi! came here because of the ginataang halo-halo recipe. i want to make it, but also hoping to get a good replacement for the bilo-bilo, something diabetic-friendly. do you have any suggestions? thank you! 🙂
Hazel Quiambao says
Hi! I just want to ask how long is the shelf life of the bilo bilo if you freeze it? Thank you!
Ur daily cook says
Abt to try it I think it would usually last for up to 5 weeks? Normal sago/tapioca pearls last about 6 weeks in airtight containers and I find this dough and recipe to be very similar to boba recipes.
I hope this helped <3
sj says
It can stay up to 6months or more if you seldom open your freezer and the temperature is minus 8-10 degrees Centigrade or colder.
marimel says
Thank you 🙂
issa says
Hi!
I’m learning a lot from your videos. 🙂
I’m so glad to watch your new recipe coz I have been planning to cook ginataan but I don’t know how, so it was really a great relief to see it here.
Thank you so much! 🙂