Glutinous Rice Balls are known as bilo bilo in the Philippines and are commonly used as just one component in desserts. The most popular use is in Ginataang Bilo Bilo which is a coconut milk based dessert filled with fruits, sweet starches, and, of course, bilo bilo. I did make it on my channel once and you can see it here.
In this Bilo Bilo recipe, I used pandan extract which you can find at most Asian supermarkets. You could substitute this with an ube, mango, or jackfruit extract if you want a different flavor. I just really love pandan.
I’d recommend using this in any Asian warm dessert like grass jelly, tofu pudding, or even milk tea (though you may want to size them smaller if putting in a drink). I’ve also seen similar mochi balls in shave ice desserts and I can imagine it would be excellent on ice cream.
Ingredients
- 1 cup water. and more for boiling
- 1/4 teaspoon pandan extract
- 2 tablespoons sugar
- 2 cups glutinous rice flour
Directions
1. In a large bowl, pour in 1 cup water, pandan extract, and sugar. Mix until sugar is dissolved and mixture is a uniform color.
2. Slowly add the glutinous rice flour a few handfuls at a time mixing with a spoon or chopsticks between. Continue to add flour until the mixture becomes clay-like. This may require more or less than 2 cups.
3. Next, begin rolling into bite-sized balls using the palms of your hands. The mixture should not stick to your hands. You could also dust your hands with a little bit of rice flour just to be sure.
4. In a small pot, bring water to a boil. Drop in as many balls that will fit in one layer. Once the balls float to the surface, they’re done cooking! Use a slotted spoon or similar utensil to skim out the floaters.
5. Your bilo bilo is now done! Add it to the popular Filipino dessert called Ginataang Bilo Bilo (recipe soon) or to your favorite hot asian dessert!
Video
Recipe
Panda Glutinous Rice Balls (Bilo Bilo)
Ingredients
- 1 cup water and more for boiling
- ¼ teaspoon pandan extract or any other flavoring
- 2 tablespoons sugar
- 2 cups glutinous rice flour
Instructions
- In a large bowl, pour in 1 cup water, pandan extract, and sugar. Mix until sugar is dissolved and mixture is a uniform color.
- Slowly add the glutinous rice flour a few handfuls at a time mixing with a spoon or chopsticks between. Continue to add flour until the mixture becomes clay-like. This may require more or less than 2 cups.
- Next, begin rolling into bite-sized balls using the palms of your hands. The mixture should not stick to your hands. You could also dust your hands with a little bit of rice flour just to be sure.
- In a small pot, bring water to a boil. Drop in as many balls that will fit in one layer. Once the balls float to the surface, they’re done cooking! Use a slotted spoon or similar utensil to skim out the floaters.
- Your bilo bilo is now done! Add it to the popular Filipino dessert called Ginataang Bilo Bilo (recipe soon) or to your favorite hot asian dessert!