Ginataang bilo-bilo recipe to remind us what god-tier Pinoy merienda should be like

Via nolisoliph

I am an unapologetic denier of the rice flour balls in ginataang bilo-bilo. Yes, I know effort goes into rolling them out ever so tenderly to create perfect orbs that are bite-sized enough and that cooks at the same time the whole thing is ready.

But hear me out: what I like most in a mug/bowl/glass of bilo-bilo is the sago and the creamy sauce/soup with crushed up parts of fruit in there from a little overcooking. Yes, I skip the bilo-bilo. Sue me!While we can agree on the universal comfort this merienda brings, people still maintain their preferences for one component over the other .

For Cereb Gregorio, co-owner of Quezon City’s hidden lunch oasis Gubat, it is not about settling. Why choose among existing ingredients when you can add more? Earlier this year, Gubat debuted a literally “greener” take on ginataan, this time tinged with pandan. Soon, another version will be introduced, a sneak peek of which Cereb sharedon our Comfort Kitchen series.

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