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Wednesday, January 28, 2009

Ginataang Bilu-bilo

My late mom used to make bilu-bilo for our snacks when she was still alive. She love making different native delicacies because she was a good cook. When she passed away, we seldom eat bilu-bilo because nobody had the time to do it. It takes a while to form balls from the dough and it takes patience to do it.

During the 2nd wedding anniversary of my brother and his wife, they prepared bilu-bilo here in the house. It was my sister-in-law who formed the balls and our maid prepared the other ingredients. After it was cooked, it was time to eat. I really missed eating bilu-bilo and we enjoyed the food together with the other foods that we prepared like maja blanca, pancit and ice cream.


5 pc saging na saba
3 c kakang gata
1 pc kamote
1 tsp salt
1 pc ube (optional)
½ c galapong for bilo-bilo
½ c sago (small)
2-4 c grated coconut
2 c sugar (white)
Pandan leaf (optional)


Peel and cut into desired sizes the saging na saba, kamote, gabi, ube (optional). Form the galapong into tiny balls or bilu-bilo. Prepare strands of langka and pandan leaf for aroma and have ½ c tiny sago ready.

Prepare 2-3 c gata. Set aside the kakang gata for use later for that extra-creamy taste and presentation.

In a big pot, mix all the ingredients together, except bilu-bilo, using the second gata. Bring to a boil. Add sugar and then bilu-bilo.

Let boil until all the ingredients are cooked. Serve hot in a small bowl. Add kakang gata if more creamy texture is desired.

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