So What's Ginataang Bilo-Bilo / Pinindot?
Ginataang Bilo-bilo with Langka is a classic Filipino meryenda dish/snack composed of glutinous rice balls – locally known as bilo-bilo or pinindot in Southern Tagalog, coconut cream, sugar, sago pearls, and ripe jackfruit. I think that this is a simplified version of the Ginataang halo-halo (also known as binignit).
Cooking Ginataang Bilo-bilo / Pinindot with Langka is fairly easy, as long as you have the sago cooked and the glutinous rice balls ready. The process involves a little bit of boiling, stirring, and mixing – and you’ll have your tasty delicious Filipino snack soon. I like to have my Ginataang Bilo-bilo with Langka warm if I am eating it sometime in the afternoon.
I can also remember having Pinindot during the birthday parties of my nephews and sometimes Ube/ Sweet Potato or yam is added for a more different flavor and taste.
As for the sago pearls, you can use either the big ones (used to make sago at gulaman), or the cute tiny ones. You can even a teaspoon of vanilla extract to the mixture to make your Ginataang Bilo-bilo with Langka taste better. So with that brief information in our minds let's start cooking.
How to Cook Ginataang Bilo-Bilo with Langka Recipe & Tutorial
Ingredients we need:
20 to 25 pieces glutinous rice balls (Bilo-bilo)
1 (20 oz.) can ripe jackfruit
2 cups water
2 cups coconut cream
3/4 cup granulated white sugar
1 1/2 cups cooked sago
Step by Step Cooking Procedures:
1.)Pour 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.)Add 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 5 to 8 minutes more.
7.)Transfer to a serving bowl. Serve.
8.) You're done! Enjoy eating.
Watch this Cooking Video Tutorial:
Enjoyed our recipe? Feel free to browse more Filipino Meryenda Recipes here at Pinoy Cookbook.
So What's Ginataang Bilo-Bilo / Pinindot?
Ginataang Bilo-bilo with Langka is a classic Filipino meryenda dish/snack composed of glutinous rice balls – locally known as bilo-bilo or pinindot in Southern Tagalog, coconut cream, sugar, sago pearls, and ripe jackfruit. I think that this is a simplified version of the Ginataang halo-halo (also known as binignit).Cooking Ginataang Bilo-bilo / Pinindot with Langka is fairly easy, as long as you have the sago cooked and the glutinous rice balls ready. The process involves a little bit of boiling, stirring, and mixing – and you’ll have your tasty delicious Filipino snack soon. I like to have my Ginataang Bilo-bilo with Langka warm if I am eating it sometime in the afternoon.
I can also remember having Pinindot during the birthday parties of my nephews and sometimes Ube/ Sweet Potato or yam is added for a more different flavor and taste.
As for the sago pearls, you can use either the big ones (used to make sago at gulaman), or the cute tiny ones. You can even a teaspoon of vanilla extract to the mixture to make your Ginataang Bilo-bilo with Langka taste better. So with that brief information in our minds let's start cooking.
How to Cook Ginataang Bilo-Bilo with Langka Recipe & Tutorial
Ingredients we need:
- 20 to 25 pieces glutinous rice balls (Bilo-bilo)
- 1 (20 oz.) can ripe jackfruit
- 2 cups water
- 2 cups coconut cream
- 3/4 cup granulated white sugar
- 1 1/2 cups cooked sago
Step by Step Cooking Procedures:
1.)Pour 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.)Add 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 5 to 8 minutes more.
7.)Transfer to a serving bowl. Serve.
8.) You're done.
Enjoyed our recipe? Feel free to browse more Filipino Meryenda Recipes here at Pinoy Cookbook.
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