Bilo-bilo

*Bilo-bilo*
Bilo-bilo or Pinaltok
Alternative names	pinindot, ginataang bilo-bilo, ginataang halo-halo
Course	Dessert
Place of origin	Philippines
Region or state	Laguna
Serving temperature	Hot or cold
Main ingredients	Sticky rice coconut milk saba, taro, sweet potato, pearl sago, landang
Variations	see Binignit
Cookbook: Bilo-bilo Media: Bilo-bilo

Bilo-bilo or pinaltok is a Filipino dessert made of small glutinous balls (sticky rice flour rounded up by adding water) in coconut milk and sugar. Then jackfruit, saba bananas, various tubers, and tapioca pearls are added. Pinaltok's origin is in Luzon (Laguna province), which is the northern Philippines Island. There are different recipe versions depending what region in the Philippines it is from. Some recipes call for young coconut meat and some call for adding pandan leaves. This is usually and traditionally eaten hot while others prefer eating them after refrigeration.

Philippine cuisine
Main dishes	Adobo Batchoy Bicol Express Bistek Bopis Bulalo Champorado Dinengdeng Dinuguan Giniling Ginataan Hamonado Kaldereta Kare-kare Kinilaw Laing Longganisa Lechon Lugaw Lumpia Mechado Menudo Paksiw Pancit Pinakbet Pinangat Pusô Sarsiado Satti (Barbecue) Sinangag Sinigang Sisig Tapa Tinapa Tinola Tocino
Desserts	Alfajor Apas Bakpia Banana cue Baye baye Belekoy Bibingka Biko Bilo-bilo Binaki Binangkal Binignit Biskotso Bukayo Buko pie Camote cue Cascaron Dodol Espasol Ginanggang Gulaman Halo-halo Hopia Kalamay Kutsinta Latik Leche flan Mais con yelo Maja blanca Maruya Nata de coco Otap Palitaw Pastel de Camiguín Pastillas Piaya Pinipig Pitsi-pitsî Polvorón Puto Roscas Sapin-sapin Sorbetes Taho Suman Turón Ube halaya
See also: Philippine condiments Kapampangan cuisine List of Philippine restaurant chains

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Bilo-bilo

See also