[Filipino Recipes] Rice Dumplings in Coconut Milk

Yellow mimosa flowers are the symbol of Festa della Donna in Italy and all women receive them. Even some shops would hand them over to the women on this day. It is also the day when all restaurants are crowded with female diners as the day needs a good meal to celebrate it among other female friends and family. However, I have heard more than once that it's too noisy to eat out on this very day because women tend to be more talkative than men. 

Yesterday, like every year, my husband handed me a bunch of yellow mimosas. But I was surprised to see a second one. It was for our daughter and it was her first time to receive a bunch of fresh flowers. I wish I was able to capture her bewildered expression and look of surprise with the camera. It was one beautiful moment we shared. Our mimosas are in a vase in the kitchen and everytime she stops and looks at it, she has to look for her father and thank him profusely for the beautiful flowers he gave her. I wish it was Women's Day everyday to see such happiness in a child. 

I prepared this traditional Philippine sweet snack yesterday and while I was making the little balls, my daughter was in front of me, blabbering about everything and shooting me so many "whys". It's the age! It was nice to share that part of cooking with her because I am hoping that one day, she will also pick up what I had been trying to show her. She and her brother will never know these Philippine dishes at all if I don't expose them to this cuisine in our own house. 

This dish is normally eaten as a snack in the Philippines, rarely as dessert because of its heaviness. The soft and chewy rice dumplings play the main role in this delicious sweet snack cooked in coconut milk. Some fruits like saba bananas (or plaintains) and jackfruit (also bottled or canned) can also be added. Just remember that when buying the flour, get the glutinous rice flour, not the rice flour. I spent a useless and very dissatisfying morning once trying to understand why my rice dumplings were coming out like stones. A friend pointed out to me the difference between the two. In the pictures, I used grated panela (unrefined whole cane sugar) and black sesame seeds as garnish. They are purely optional.


Have a wonderful weekend!

RICE DUMPLINGS IN COCONUT MILK (GINATAANG BILO-BILO)

Ingredients:
Serves 4

Rice Dumplings (Bilo-Bilo):

1 cup glutinous rice flour (not to be confused with plain rice flour)
1/2 cup water


Coconut Milk Stew (Ginataan):

400 ml. canned coconut milk
1/2 can water (using the empty can of the coconut milk)
1/4 cup sugar
1 cup tapioca or sago, soaked an hour before use and drained
2 ripe plaintain bananas, round slices (you can also put 1/2 cup jackfruit instead of bananas or put both)

Directions:

- Bring a medium pot of water to a boil. When it boils, mix in the tapioca and cook over low-medium heat for 15 - 20 minutes or until they are cooked through. You will know this when the tapioca turn completely transparent. Drain. Rinse them under cold running water while in a sieve the drain again. Set aside.

- In a large pot over medium heat, bring coconut milk and 1/2 can of water (use the empty coconut milk to measure) to a boil. When it boils simmer on low - medium fire.

- Add bananas and jackfruit (if using). 

 
- When the bananas become tender, about 5 minutes, add rice dumplings. Stir occasionally to make sure the rice dumplings are not sticking to the bottom.

 
- Add tapioca. 

 
- Check the sweetness of the coconut milk and adjust if needed. The rice dumplings are cooked when they are soft and chewy. 

- Serve warm.

This recipe and image sources are referred in website: Apronandsneakers.com. Thanks so much!