Comments on: Bilo-Bilo a la The Crew

By: odessa

odessa — Thu, 29 Nov 2012 03:54:58 +0000

My hubby loves bilo bilo….i make it from scratch every time….I don’t buy galapong from the market because it taste different and with less flavor . I instead buy glutinous rice and have it grounded on the store where i bought them (Marikina Market) . We always have plenty of leftover (giniling na malagkit) for bitcho bitcho and palitaw. Funny thing is, i don’t like hinog na saging na saba on my bilo bilo…

By: kai

kai — Mon, 14 Mar 2011 16:12:02 +0000

@Lorraine: oops, sorry i just replied now. landang are smaller versions of sago. most of the time they’re purple. they’re like tiny beads of sago that are stuck together in small lumps. yes, Mr. MM has an article on it: https://www.marketmanila.com/archives/landang-palm-flour-jelly-balls

i’ve seen some in groceries, often near dried mushrooms, mongo and dried fish section. :)

By: PITS, MANILA

PITS, MANILA — Tue, 08 Mar 2011 16:32:49 +0000

MARBLE-SHAPED BILO-BILO IN THE REFRIGERATED GINATAN HALO-HALO IS TOUGH. BEST SERVED COLD IN SUMMER, I FLATTEN THE MARBLES BEFORE DROPPING THEM INTO THE STEW … A DASH OF NUTMEG FOR ADDED FLAVOR WORKS AS WELL.

By: Clarissa

Clarissa — Mon, 07 Mar 2011 03:08:45 +0000

I remember having our own grinder before (we have it still now but rarely use it just because it’s cumbersome). We would soak our own malagkit overnight and grind it manually through the machine. And you instantly get the same paste out of the machine, with no need to make timpla with the water. This actually reminds me of mochi, which I like too. :) And my mom does call it sempelot too, she’s from Tarlac. But we ended up calling the whole thing bilo-bilo. :P

When I was younger, I would only eat the sago :) Happy to say that my taste has evolved to eat almost everything in it. Except langka. I don’t like my “bilo-bilo” with any hint of langka taste. But I love langka on its own :)

By: tikboy

tikboy — Mon, 07 Mar 2011 01:34:58 +0000

chinese style bilo-bilo soup. boil bilo-bilo in water, orange rind add sugar and a little fried shallots with oil. enjoy

By: Nicole

Nicole — Sun, 06 Mar 2011 17:08:49 +0000

Oh I love bilo bilo! My paternal grandmother used to make guinatan every Saturday afternoon and I used to help shaping the little round balls and I love eating them. For me this is the best past of the guinatan.

By: renee

renee — Sun, 06 Mar 2011 12:54:03 +0000

MM, I make my bilo-bilo as well, but not from flour, from malagkit soaked overnight in water.

I don’t have a gilingan (yet!) so I just mash it in the blender then wrap it in katsa and let it drip the water out a bit. The result is a bit more grainy than one would expect from a gilingan but still wonderful. I’ve done both flour and malagkit galapong, and I have to say, soaked malagkit galapong is miles away from just flour.

By: acmr

acmr — Sun, 06 Mar 2011 09:27:22 +0000

Pinoy-ism. The pack says that you have to “dip fry” the buchi. :-)

By: shalimar

shalimar — Sat, 05 Mar 2011 22:53:13 +0000

planned trip back to cebu soon.. my last trip was part fun and stressful.. a whole lot of culture shock for me… so did not eat a lot of local food including benignet

By: josephine

josephine — Sat, 05 Mar 2011 18:22:33 +0000

Oh these take me back to my childhood!