Ingredients for Bilo Bilo:

  • 2 cups of sticky rice flour
  • 1 cup of water

To Prepare Latik:

1 cup of Jolly brand coconut milk

For the Sauce:

  • 1 and 1/2 cans (400ml each) of Jolly brand coconut milk
  • 1 cup of finely grated coconut flesh
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated white sugar


Making Bilo Bilo: Start by thoroughly mixing the sticky rice flour with water until it achieves a dough-like consistency. Then, take a tablespoon of the dough and roll it between your hands to form small, round balls.

Creating Latik: Heat a cup of Jolly coconut milk in a frying pan, stirring continuously until the milk solids separate from the oil. Reduce the heat to low and keep stirring until the solids turn golden brown, ensuring they don’t burn. Once done, drain the latik and set it aside for later use.

Cooking Bilo Bilo: Bring a pot of water to a rolling boil. Add the bilo bilo balls to the boiling water and wait for them to rise to the surface, indicating they are cooked. Remove the bilo bilo from the water, drain them, and put them aside.

Preparing the Sauce: In a large saucepan, pour in 600ml of Jolly coconut milk and let it simmer. Stir in both brown and white sugars until dissolved. Add the grated coconut meat and the previously cooked bilo bilo. Stir the mixture well and continue to cook until the sauce thickens to your desired consistency.

Enjoy your homemade bilo bilo drenched in sweet and creamy sauce, topped with the aromatic latik for a delightful texture contrast.

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