Description
Pandan rice balls, young coconut, coconut milk, palm sugar, and pili nuts combine in this warm Filipino kakanin dessert.
Ingredients
Units Scale
Pandan Bilo-Bilo
- 1 1/2 cup glutinous rice flour
- 1/2 cup water (adjust as needed)
- 1 tsp pandan essence
- a few drops green food colouring (optional)
- 1 cup coconut milk
- 1/2 cup palm sugar or muscovado sugar
- Pinch of salt
- 3 cups coconut milk
- 1 cup water
- 1 1/2 cup young coconut meat, cut into triangles
- Pandan bilo-bilo
- 1/4 cup pili nuts, lightly toasted
- 1 tbsp toasted sesame seeds
Instructions
- In a bowl, combine glutinous rice flour, pandan essence, and water. Mix until a soft dough forms. Add green food colouring if desired. Roll into small balls and set aside.
- Prepare the pulot by combining coconut milk, palm sugar, and salt in a saucepan. Simmer over low heat for 10 to 12 minutes, stirring frequently until thick, glossy, and caramel-like. Set aside.
- In a pot, combine the coconut milk and water. Bring to a gentle simmer over medium-low heat.
- Add the pandan bilo-bilo and cook for 8 to 10 minutes, or until they float and become chewy.
- Stir in the young coconut meat and simmer for another 3 to 5 minutes.
- Pour in the prepared pulot and stir until fully incorporated and the mixture becomes fragrant and glossy.
- Remove from heat and transfer to serving bowls.
- Garnish with toasted pili nuts and toasted sesame seeds before serving.
- Serve warm and enjoy.