I was craving for Binignit the past couple of days, so I finally decided to cook it today.  Ginataang Bilo-bilo or Binignit in Bisaya is a common snack/merienda for Filipinos.  It’s one of my favorite comfort food, for me, it’s good to have it when it’s rainy. Others call it Ginataang Halo-halo, I think it’s just a matter of what ingredients you’ll use in cooking, but my husband calls it “binugnot” as he always forget the bisaya term for this. Ingredients are mostly root crops with tapioca (sago), ripe jackfruit (langka) and bilo-bilo (malagkit or glutenous rice made into balls) cooked in sugar and coconut milk (gata).

My mom rarely cook this for us, but I do remember I always look forward to helping her by making the bilo-bilo.  There’s just something fun about making those bilo-bilo.  This usually takes time to prepare, and as usual, I want to make sure I don’t spend too much time preparing this food. So while I was making the bilo bilo, manang Inday was already peeling and slicing the root crops.  If you’re cooking this by yourself, you can prepare the root crops while the bilo-bilo is cooking.  The rest of the ingredients were already cooked, like the bananas and the tapioca.  If the tapioca is uncooked, it is usually cooked along with the root crops.

There are different ways how to cook Ginataang Bilo-bilo, but what I’ll show you is my preferred way of cooking it.  Here are the ingredients you will need:

  • 2 cups Ground or Powdered Glutenous Rice (malagkit or you can use mochiko)
  • Purple Yam (ube) sliced into squares
  • Sweet Potatoes (camote) sliced into squares
  • Taro Root (gabi), cooked and sliced into squares
  • 1 cup Small Tapioca (Sago), cooked
  • Bananas, cooked sliced into squares
  • Jackfruit (Langka) sliced lengthwise
  • 1 cup   Sugar
  • 3 cups Coconut Milk (separated into 1 cup and 2 cups)
  • 2 cups Water (add more as desired) + 1/2 cup (or less) for making bilo-bilo
  • 1 tsp Vanilla




Here are the videos I made while cooking Ginataang Bilo-bilo today:

STEP  1.  Make the bilo-bilo by combining the glutenous rice with water.  Mix thoroughly to have a dough-like mixture.

NOTE: sorry made a mistake, Mochiko is not a brand it’s powdered rice.

STEP 2. Boil the water and coconut milk.  Add the bilo-bilo to cook. Simmer for about 10-20 minutes, depending on the size of your bilo-bilo.

STEP 3. Once the bilo-bilo is cooked, add the root crops and simmer for another 20 minutes (longer if the slices are bigger) or until the root crops are soft.

STEP 4. Add the rest of the coconut milk, sugar and cooked ingredients. Simmer until consistency is thick (as desired)

STEP 5. Lastly, add vanilla.

This is the cooked Ginataang Bilo-bilo:

I hope you enjoyed watching the videos.  Let me know how it turned out for you.  This is my first videos here, so I’m not that good at it yet.  I will try to do better next time.