What’s the difference between Bilo-Bilo and Binignit?

Bilo-bilo refers specifically to the chewy glutinous rice balls made from sticky rice flour. They’re one part of the dessert. Binignit, however, is the full coconut milk stew that includes those rice balls, along with bananas, root crops like taro and ube, and tapioca pearls. So while every binignit usually contains bilo-bilo, not every bilo-bilo dish is binignit.

What makes binignit turn pink or purple?

The color often comes from purple yam (ube) or violet sweet potatoes. These ingredients release pigment as they cook, naturally tinting the coconut milk base into beautiful pastel tones. Sometimes, colored sago or specific red banana varieties can add to the effect too.

Is binignit actually a dessert?

Yes, it is! Binignit is traditionally served as a warm dessert or mid-day snack—especially during Lent or Holy Week in the Philippines. While it’s hearty enough to feel like a meal, it’s definitely on the sweet and comforting side, especially when served warm or chilled.

How many calories are in homemade binignit?

A typical serving of homemade binignit contains about 200 to 300 calories per cup. The final count depends on how much coconut milk, sugar, and starchy ingredients you use. To reduce calories, you can use lite coconut milk, add more root veggies, or cut back on sugar without sacrificing flavor.

Binignit Recipe – Ready in 20 Minutes

Name: Binignit Recipe – Sweet Filipino Dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 1 cup diced taro; 1 cup diced purple yam (ube); 1 cup diced sweet potato; 2 saba bananas, sliced; 1/2 cup small tapioca pearls (pre-cooked); 1 can coconut milk (13.5 oz); 1 cup water; 1/4 cup brown sugar (adjust to taste); 1/2 cup glutinous rice flour (for bilo-bilo); Pinch of salt

Description

This warm and creamy binignit recipe blends coconut milk with bananas, ube, taro, and glutinous rice balls for a comforting Filipino dessert.

Ingredients

Scale

1 cup diced taro

1 cup diced purple yam (ube)

1 cup diced sweet potato

2 saba bananas, sliced

1/2 cup small tapioca pearls (pre-cooked)

1 can coconut milk (13.5 oz)

1 cup water

1/4 cup brown sugar (adjust to taste)

1/2 cup glutinous rice flour (for bilo-bilo)

Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, bring taro, yam, and sweet potato to a gentle boil in water until tender.

2. Add sliced bananas and cook for 5 minutes.

3. Pour in coconut milk and bring to a gentle simmer.

4. Add pre-cooked tapioca pearls and stir well.

5. Make bilo-bilo by mixing glutinous rice flour with water to form dough, then roll into balls.

6. Drop rice balls into simmering mixture and cook until they float.

7. Add sugar and a pinch of salt; adjust sweetness to taste.

8. Simmer until thick and creamy. Serve warm or chilled.

Notes

You can add jackfruit or mung beans for extra flavor.

Ube adds a beautiful purple color and deeper sweetness.

Best served warm, but delicious chilled the next day.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Boiling
Cuisine: Filipino

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 18g
Sodium: 75mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg