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Ginataan Na Bilo-Bilo Bingsu

Yields4 ServingsTotal Time12 hrs

 1 cup sabasliced
 ¾ cup kamotechopped
 ½ cup langka(sweetened in bottle)
 ¼ cup ube jam
 1 ½ cups glutinous rice flour
 2 cups coconut cream
 1 cup coconut milk
 1 cup panucha/panutsa
 ¾ cup coconut cream
 toasted shredded coconutas desired
1

In a pan over medium heat, place coconut cream, coconut milk, and bring to a light simmer. Add saba slices and boil until extremely tender. Remove saba out and set aside. Repeat for kamote and langka.

2

Add ube jam and mix until evenly combined.

3

Allow the coconut cream mixture to cool and place into ice trays. Freeze until set.

4

In a pan, caramelize panucha (also known as panutsa) chunks. Pour in coconut cream and stir until fully melted and well combined. Cook until slightly thick and syrupy. Set aside latik sauce.

5

In a bowl, mix glutinous rice flour with enough water to make smooth dough. Bring a pot of water to a boil and add the dough balls. Cook for 1-2 minutes and remove then cool.

6

Shave / Crush the flavoured Ice with regular ice cubes and place in serving glass.

7

Top with bilo-bilo, saba, kamote, and langka chunks. Drizzle with latik sauce and sprinkle toasted shredded coconut on top.

Nutrition Facts

Servings 0