Ube Pinaltok

Explore the nuances of Filipino desserts with Binignit, Ginataang Bilo Bilo, and Pinaltok. Discover the unique flavours and ingredients that make each dish a culinary delight! Indulge in Filipino dessert bliss with this trio of delights! 😋🍨 From comforting Binignit to creamy Ginataang Bilo Bilo and simple yet satisfying Pinaltok, each dish offers a unique taste of Filipino culinary heritage. #FilipinoDesserts #SweetDelights 🇵🇭

Are Binignit, Ginataang Bilo Bilo, Ginataang Halo Halo, and Pinaltok the same? They’re like the Filipino dish of Menudo, Afritada, Kaldereta, and Mechado, seeming similar but distinctly unique.

Binignit vs. Ginataang Halo Halo:
Binignit, popular in the Visayas, is akin to Ginataang Halo-Halo in Metro Manila. Both are coconut milk-based desserts featuring a mix of tubers, saba bananas, and sago or tapioca pearls. However, Binignit typically uses glutinous rice or pilit as a thickening agent, while Ginataang Halo-Halo favours bilo-bilo or rice balls. Binignit also introduces landang, palm flour jelly balls, for a unique texture. The cooking method varies slightly, with Ginataang Halo-Halo incorporating cooked sago pearls at the end, whereas Binignit starts with pre-cooked landang.

Pinaltok: The Simplified Delight:
Pinaltok, also known as Ginataang Bilo Bilo, strips down the complexity. It’s all about bilo-bilo, occasionally paired with sago. Unlike its counterparts, Pinaltok focuses on these chewy rice balls, making it a straightforward yet satisfying dessert.

Introducing Ube Pinaltok:
Today, we’re adding a twist to the classic Pinaltok with our Ube Pinaltok. Picture this: bilo-bilo filled with luscious Ube Jam, swimming in a coconut cream sauce infused with the delightful flavour of ube. It’s a symphony of textures and flavours that elevates this beloved dessert to new heights.

So, what’s the verdict? Pinaltok and Ginataang Bilo Bilo are one and the same, while Binignit and Ginataang Halo Halo dance to their unique tunes. Whether you’re drawn to the comforting warmth of Binignit, the creamy richness of Ginataang Bilo Bilo, or the innovative twist of Ube Pinaltok, Filipino desserts offer a diverse tapestry of indulgence.

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Ube Pinaltok

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Snack
  • Cuisine: Filipino


Bilo-bilo filled with luscious Ube Jam, swimming in a coconut cream sauce infused with the delightful flavour of ube.


Units Scale

Ube Filled Bilo Bilo



  1. In a mixing bowl, combine glutinous rice flour and water. Gradually add water while mixing until a firm dough forms. The dough should be pliable but not too sticky.
  2. Pinch a small amount of dough and flatten it into a small disc. Place about 1/4 tablespoon of ube halaya in the centre of the disc. Fold the edges of the dough over the filling and roll it into a ball to seal. Repeat with the remaining dough and filling. Set it aside.
  3. In a pot, combine coconut milk, water, and sugar. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to low.
  4. Add the rice balls to the pot and simmer for about 10 minutes or until the rice balls floats to the surface and are cooked through. Stir occasionally to prevent sticking.
  5. Once the rice balls are cooked, add the cooked sago, salt and ube flavouring. Stir well to combine.
  6. Remove from heat and serve the Ube Pinaltok hot or cold, according to preference.


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Tags: DessertSnack

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