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Meryenda Recipes

Baked Bilo-Bilo In Coconut Sauce

By ⋅ November 3, 2009 ⋅ Post a comment

Ingredients

Bilo-Bilo:

  • 1/2 cup mongo, boiled and mashed
  • 1/2 cup white sugar
  • 2 cup ground pure malagkit rice soaked in water
  • refined white sugar

Sauce:

  • 3 cup coconut milk
  • 3 /4 – 1 cup white sugar divided
  • 1-1/2 tbsp. cornstarch
  • 1 cup coconut cream
  • Banana leaves

Instructions

  1. Combine mongo and sugar. Cook with constant stirring until thick. Set aside. Place ground malagkit in a cheese cloth and squeeze out water.
  2. Transfer to bowl. Add 2 tablespoons of sugar. Form 1 tablespoon of the mixture into balls.
  3. Fill the center with sweetened mongo. Do the same with the rest of the mixture. Grease a square pan and line with banana leaves. Arrange the balls on the pan. Set aside.
  4. Combine coconut milk and 1/2 cup sugar in a saucepan. Cook over moderate heat for 10 minutes while continuously stirring.
  5. Pour into balls in the pan. Cover with banana leaves. Bake at 350 deg F for 1 1/2 hours or until cooked.
  6. Meanwhile, dissolve cornstarch in 1 cup coconut creamed the remaining sugar.
  7. Cook over low heat for 3 minutes. Pour over the malagkit balls to thicken the sauce. Bake for 5-10 more minutes.

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