Saturday, March 16, 2013

Basic Instinct: How My Mom Cooks Palaeros (Ginataang Bilo-bilo)

Palaeros (as we call it in Tanauan, Batangas) or Ginataang Bilo-bilo is a dish consisting of bananas, sweet potatoes, tapioca pearl (sago), jack fruit and balled ground glutinous rice cooked in sweetened coconut milk.

Since I'm tired from doing the laundry, luckily, my mom decided or I can say she planned to cook Palaeros as our snack this afternoon.  She cooked this without recipe at hand (Well, that's how we really cook here.).  So i had to ask her the ingredients and estimate how much of the ingredients did she add.

Me: Ma, how many cups of coconut milk did you add?
Mom: One bowl.
Me:  How many cups is that?
Mom:  Well, you just have to measure it for yourself when I'm done with the bowl.

I just laugh at her.  And Oh, she's also shy but candidly posed for the camera.

2 cups                                    Water
3 pieces                                 Pandan Leaves
1 piece                                   Sweet Potato, dieced (Me: Why only one piece of sweet potato? Mom: 
                                             You don't like it anyway. Me: Makes sense. - You can increase its quantity 
                                             if you like sweet potato and we use the yello one.)
8 pieces                                Banana, diced (We used the saba)
4 tablespoon                         Ground Glutinous Rice (Reserved 4 tablespoon  of Ground Glutinous Rice 
                                             for thickening)
2 cups                                  Thick Coconut Milk (I measured the bowl's volume as my mom's 
2 cups                                 Water
250 grams + 5 tablespoon   Sugar
7 pieces                              Jack Fruit, sliced (You can add more if you want.)
500 grams                          Ground Glutinous Rice, formed into bite-sized ball (My mom bought this in the 
                                          public market, available in white and violet color)
2 cups                               Tapioca Pearl (She also bought this in the public market)


1.  Combine water, pandan leaves and sweet potato and boil until sweet potato is almost cook.  Then, add the banana and cook for 4 to 5 minutes.

2.  Dissolve 4 tablespoon of the ground glutinous rice into the coconut milk.  Pour in the Coconut Milk and water and slowly simmer until the raw coconut milk taste disappear.

3.  Add the sliced jack fruit and simmer for 3 minutes.

4.  Add the glutinous rice ball and simmer for 5 minutes or until the glutinous rice ball floats.

5.  Add the tapioca pearl and simmer for another 3 minutes.

My mom taste and candidly posed for 3 minutes for this picture

After we tasted it.  I recommend adding pandan leaves.  Funny, she switched off the stove and hurriedly went out to pick some pandan leaves.

It's sweet and creamy.  I liked the jack fruit flavor that dominates the dish.  The glutinous rice ball is soft and best eaten with the banana.  This dish brings me back to the memories of my childhood in our province.  We usually cooked this for snacks, special occasions and small gatherings in our province.


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