Ginataang Bilo-bilo with Langka is a Filipino meryenda dish composed of glutinous rice balls – locally known as bilo-bilo, 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 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. However, I really like it cold if it is for breakfast. Why? I really don’t know. I guess that I was just used to having it this way ever since. How about you?
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. Try this Ginataang Bilo-bilo with Langka. Enjoy!
- 20 to 25 pieces glutinous rice balls (Bilo-bilo)
- 1 (20 oz.) can ripe jackfruit
- 2 cups water
- 2 cups coconut cream
- ¾ cup granulated white sugar
- 1½ cups cooked sago
- Pour the water in a cooking pot. Bring to a boil.
- Add the coconut cream. Stir and cook until the mixture starts to boil again.
- Gradually stir-in the sugar.
- Add the ripe jackfruit. Cover and cook in low heat for 15 minutes.
- Add-in the bilo-bilo. Continue to cook for another 15 minutes while stirring every 3 minutes.
- Put-in the sago. Cook for 5 to 8 minutes more.
- Transfer to a serving bowl. Serve.
- Share and enjoy!
Watch the cooking video:
//www.youtube.com/watch?v=HYQx4el_xJk
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