Creamy, chunky, warm, satisfying coconut soup dessert with just the right amount of sweetness. It’s like the dessert version of chicken noodle soup. So comforting!
Course: Dessert, Snack
Cuisine: Asian, Filipino
Author: Pam from PinoyBites
For the sweet coconut soup:
2 400mlcoconut milkAroy-D
2Pandanscrewpine leaves, halved and tied in a knot (4 knots)
For the Bilo-Bilo (glutinous rice balls):
1 ¾cglutinous rice flour
1packthawed Golden Saba bananas (or 2 ripe plantains), halved lengthwise then cut into bite-size pcs
3small tarocut in bite-size cubes (abt ½-¾ inch cubes)
2Sweet potatoescut in bite-size cubes (abt ½-¾ inch cubes)
3TablespoonsChia Seeds or 1 cup cooked sagotapioca pearls
First, make the Bilo-Bilo by combining the glutinous rice flour, water and ube flavor (if using) in a bowl. Mix well to combine then shape into small balls, slightly bigger than marbles. Size should be close to the size of the other ingredients.
In a big pot, place all the ingredients to make coconut soup. Bring the mixture to a boil then lower the heat and simmer for 5 minutes.
Add taro and sweet potato cubes and cook for 5 minutes. Then, add the sliced saba (plantains). Cook for about 3-5 minutes (until tender).
Slowly add the bilo-bilo. Stir well then sprinkle the chia seeds. Cook for 3 more minutes. Taste to check if you need more sugar. Turn the heat off and serve warm.
*The liquid thickens more as it cools. If you want it thinner, simply add about 1 more cup of water to the coconut soup.