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by Joy
(Hong Kong)

My version of Bilo-Bilo with a chinese twist. A quick,simple and easy way to serve a dessert.
I have done it in different variation, fresh soy milk or almond mixture or sesame, peanut butter or black sesame for fillings or with sweet potato,yam,banana. Here's my favorite one -in almond and peanut butter fillings. Hope you enjoy it.

Servings: 4


1/2 cup almonds

750 ml. water

100 ml. water

1 cup glutinous rice flour

rock sugar

peanut butter


Roast almonds in the oven until fragrant. Approximately 2-3 minutes. Do not brown.
Put into the blender with rock sugar and 750 ml. water. Blend or press "soy milk" menu button of your blender machine. When done, pour the mixture into a pan and simmer.
Meanwhile, add 100 ml water to glutinous rice flour. Knead until smooth. Divide into bite size. Flatten and put a little bit of peanut butter in the center,shape it into balls working it through your palm. Yield 16 glutinous balls.
Drop glutinous balls into almond mixture. Cook until glutinous balls floats.
Add more rock sugar to taste depending on your preferences.

Filling Variation:

sesame seed
peanut butter
black sesame

Comments for Bilo-Bilo

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Wow! nice spin on the dish!
by: Anonymous

Looks great. Can't wait to try it.

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