Rice Balls with Coconut Milk (Ginataang Bilo-Bilo)

By kayjayjohnson

Ingredients

• 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)

Details

Servings 1
Adapted from recipegoldmine.com

Preparation

Step 1

Blend rice flour and water into a dough. Shape into balls 1/4-inch in diameter.

In a large pot, boil coconut milk, sugar and tapioca. When tapioca is transparent, add the rice balls. When the rice balls are soft but firm, add coconut cream and boil for 5 more minutes.

Serve hot.