Rice Balls with Coconut Milk
(Ginataang Bilo-Bilo)


  • 1 cup glutinous rice flour (malagkit, sold in Oriental stores)
  • 1/3 cup water
  • 3 cups coconut milk (sold in Oriental stores), thinned with 1/2 cup water
  • 1 cup granulated sugar
  • 2 cups large pearl tapioca
  • 1 1/2 cups coconut cream (sold in Oriental stores)


  1. Blend rice flour and water into a dough.
  2. Shape into balls 1/4-inch in diameter.
  3. In a large pot, boil coconut milk, sugar and tapioca.
  4. When tapioca is transparent, add the rice balls.
  5. When the rice balls are soft but firm, add coconut cream and boil for 5 more minutes.
  6. Serve hot.