Bilo-bilo

{{Short description|Filipino dessert of small rice balls in coconut milk}}

{{Use Philippine English|date=February 2023}}

{{Use mdy dates|date=February 2023}}

{{Infobox prepared food

| name = Pinaltok or Bilo-bilo

| image = Ginataang Bilu-Bilo 001.jpg

| image_size = 200px

| caption = Bilo-bilo

| alternate_name = bilu-bilo, pinaltok, binignit, paradusdos, pinindot, ginataang bilo-bilo, ginataang halo-halo, tambo-tambong

| country = Philippines

| course = Dessert

| served = Hot or cold

| main_ingredient = Sticky rice coconut milk, sugar, saba, taro, sweet potato, pearl sago, landang, pandan leaves

| calories =

| other =

}}

Pinaltok or Bilo-bilo is a Filipino dessert made of small glutinous balls (sweet sticky rice flour rounded up by adding water) in coconut milk{{cite book |last1=Fernando |first1=Gilda Cordero- |last2=Baldemor |first2=Manuel D. |title=Philippine food & life: Luzon |date=1992 |publisher=Anvil Pub. |isbn=9789712702327 |page=17 |url=https://books.google.com/books?id=afuBAAAAMAAJ |access-date=January 10, 2019 |language=en}} and sugar. Then jackfruit, saba bananas, sweet potatoes, taro, and tapioca pearls or sago (regular and mini size pearls) are added. Bilo-bilo's origin is in Luzon.{{cite web|url=https://www.britannica.com/place/Luzon|title=Luzon|publisher=Britannica|access-date=April 22, 2019}} There are different recipe versions depending on what region in the Philippines it is from. Some recipes call for young coconut meat and some call for adding pandan leaves. This is usually and traditionally eaten hot while others prefer eating them cold after refrigeration.