Glutinous rice balls, known in the Philippines as bilo bilo, are a versatile component in many Asian desserts. Their most famous appearance is in Ginataang Bilo Bilo, a coconut-milk based Filipino sweet soup that includes fruits, sweet tubers, and chewy bilo bilo. They can also be enjoyed on their own or added to other warm desserts.
In this pandan-flavored recipe I use pandan extract, which is commonly available at Asian grocery stores. If you prefer a different flavor or color, you can substitute ube, mango, or jackfruit extract. Pandan gives a fragrant, slightly grassy aroma that pairs beautifully with sweet coconut-based desserts.
These chewy rice balls work well in a range of Asian desserts—try them with grass jelly, tofu pudding, warm sweet soups, or coconut milk desserts. They can also be added to milk tea; for drinks, roll the balls smaller so they fit easily through a straw. I’ve seen similar mochi-style balls used in shave ice and as an ice cream topping, where their chewy texture adds a pleasing contrast.
Ingredients
- 1 cup water, plus more for boiling
- 1/4 teaspoon pandan extract (or any preferred flavor extract)
- 2 tablespoons sugar
- 2 cups glutinous rice flour (adjust as needed)
Directions
1. In a large bowl combine 1 cup water, the pandan extract, and sugar. Stir until the sugar is fully dissolved and the liquid is evenly colored.
2. Gradually add the glutinous rice flour a few handfuls at a time, stirring with a spoon or chopsticks. Continue until the mixture forms a clay-like dough. Depending on humidity and flour brand, you may need slightly more or less than 2 cups.
3. Roll the dough into bite-sized balls using the palms of your hands. The dough should feel smooth and not overly sticky; if it sticks, lightly dust your hands with a little glutinous rice flour.
4. Bring a pot of water to a rolling boil. Add the rice balls in a single layer—do not overcrowd the pot. When the balls float to the surface, they are cooked through. Remove them with a slotted spoon and drain.
5. Your bilo bilo are now ready. Add them to Ginataang Bilo Bilo or any hot Asian dessert of your choice. They also keep well for short-term use—store in an airtight container in the refrigerator and reheat briefly in hot liquid before serving.
Video
Recipe
Pandan Glutinous Rice Balls (Bilo Bilo)
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Method
Ingredients
- 1 cup water and more for boiling
- ¼ teaspoon pandan extract or other flavoring
- 2 tablespoons sugar
- 2 cups glutinous rice flour
Method
- Combine 1 cup water, pandan extract, and sugar in a large bowl. Stir until the sugar dissolves and the liquid is evenly colored.
- Add glutinous rice flour gradually, mixing between additions until the dough becomes clay-like. Adjust flour amount as needed.
- Roll the dough into bite-sized balls. If the dough sticks, dust your hands with a bit of rice flour.
- Boil water in a pot and cook the balls in a single layer. When they float, they are done—remove with a slotted spoon.
- Serve the bilo bilo in Ginataang Bilo Bilo or add to your favorite warm Asian dessert.