 Bilo-bilo | |
| Alternative names | bilu-bilo, pinaltok, binignit, paradusdos, pinindot, ginataang bilo-bilo, ginataang halo-halo, tambo-tambong |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Serving temperature | Hot or cold |
| Main ingredients | Sticky ricecoconut milk,sugar,saba,taro,sweet potato,pearl sago,landang,pandan leaves |
Pinaltok or Bilo-bilo is a Filipino dessert made of smallglutinous balls (sweet sticky rice flour rounded up by adding water) incoconut milk[1] and sugar. Thenjackfruit,saba bananas, sweet potatoes,taro, andtapioca pearls orsago (regular and mini size pearls) are added. Bilo-bilo's origin is inLuzon.[2] There are different recipe versions depending on what region in the Philippines it is from. Some recipes call for young coconut meat and some call for addingpandan leaves. This is usually and traditionally eaten hot while others prefer eating them cold after refrigeration.
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
