January 16, 2012

I stayed up late tonight because my husband has to finish a project for his office. Since I don’t feel sleepy yet, I’m doing some posting. One of my favorite deserts or snacks when I was living in the Philippines is called Benignit. Last month I invited one of my friends to came over to our house. We cooked this recipe and it was delish! Bilo-bilo in Tagalog or Benignit in Visaya. Susan and I tried to convince our husband to try eat even just one spoonful. Susan’s husband had some of the Benignit and he thought it was good.


1 cup glutinous rice flour (known as malagkit, or sweet rice)
1/3 cup water
3 16 oz. cans of coconut milk
3 16 oz. cans of water (use the can of the coconut milk)
3/4 cup sugar
1/3 – cup tapioca pearl (sago)
1 lg. Sweet Potato(kamote) - peeled and cut into a bite size
1 lg. Taro (gabi/bisol) - peeled and cut into a bite size or whatever you want to cat it.
2 - Ripe plantain bananas (Saba) - peeled and cut into a serving size
1 – 16 oz can –Jackfruit (langka) - drained and cut into a stripe


1. Mix the malagkit rice flour and water. Add in more water or flour to make into a dough-like consistency.
2. Get a small piece of it and, with your hands, roll into a ball about 1/2-inch in diameter. Repeat until you have used up all of the dough. Set aside.
3. In a big pot, add in all the coconut milk and water. Bring to boil - watch out, this mixture usually boils over.
4. Add the tapioca pearl (sago). Continue to simmer uncovered until there are no more opaque white bits in the middle of the sago pearls (about 20 minutes).
5. Add in the sugar and stir to dissolve. Taste to see if the sweetness is to your liking. If not, add more sugar.
6. Tip in the bilo-bilo (glutinous rice balls) in the pot. Bring to boil again until all the bilo-bilo has floated to the surface.
7. Add the taro, simmer for 3 minutes.
8. Add the sweet potato and banana and simmer for another 4 minutes or until the taro and sweet potato are almost cooked.
9. Add the jackfruit and cook for another 3-4 minutes.
10. Serve hot in a bowl with 1-2 Tbsp of coconut cream on top.

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