Ginataang Bilo-Bilo

 October is Filipino American History Month.

This month pays homage to the the many ways Filipino Americans have contributed to American history- from serving in World War II to the formation of the United Farm Workers Union.

My parents immigrated to the United States in the 70s.

Ingredients

Bilo-Bilo:

1 cup glutinous rice flour

2 Tablespoon ube powder , optional

1 teaspoon ube extract , optional

1/2 cup water

Sweet Coconut Soup:

3/4 cup dried small tapioca pearls

1 1/2 cup water

2 – 14.5 oz can full-fat coconut milk , well shaken, unsweetened

1/2 cup granulated sugar

9 oz (about 2 cups) sweet potato , peeled, sliced into 1/2-inch pieces

9 oz saba banana (about 5 pieces) , sliced

1 cup jackfruit , sliced into strips*

Instructions

Bilo-Bilo:

In a large bowl, whisk together rice flour and ube powder. Add ube extract and water. Use a sturdy spatula or wooden spoon to mix ingredients together until a dough forms. Use your hands to knead the dough smooth.

Use a 1/2-tablespoon to portion out dough. Roll into 24 balls. Cover with plastic wrap and set aside while you prepare coconut soup.

Sweet Coconut Soup:

To cook tapioca pearls: Bring to a boil about 3 cups of water. Add dried tapioca pearls and let boil for 5-7 minutes. At this point the pearls will start to float to the top. Remove from heat and cover pot. Allow to sit in hot water for another 5-7 minutes until tapioca pearls are translucent. Drain and set aside.

In a large pot, mix together water, coconut milk, and sugar. Stir contents together and bring to boil until sugar has dissolved. 

Reduce heat to a simmer. Add sweet potato and bilo-bilo. Let simmer for 5-8 minutes until sweet potato is tender. Add in saba banana, jackfruit, and cooked tapioca pearls. Stir to combine and let simmer for another 3-5 minutes until saba banana is tender. 

Remove from heat and serve warm. Coconut soup will thicken as it cools.

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