How to Cook Palarusdos / Ginataang Bilo-Bilo

Yesterday was palaguan of my youngest niece. Its  a tradition celebrated few days after baby’s birth. My big brother cooked two tulyasi palarusdos / ginataang bilo-bilo for the celebration.  It was not expected because they planned to merge it with child’s baptismal. They are conserving money cause their two daughters are graduating, one elementary and one preparatory.

a bowl of palarusdos

During the pregnancy of my sister-in-law, my auntie promised two kilograms of glutenous rice if the expected baby is a boy. Otherwise, nothing will be given. My sister-in-law gave birth to a healthy baby boy.  Auntie gave two kilograms of glutenous rice as promised. My other auntie also gave one kilogram as reinforcement.

In order to cook ginataang bilo-bilo, my brother provided the following:

coconut milk
purple yam

Their recipe ingredients are rough estimates so I was not able to jot down exact measurements (please forgive me!) . Estimation or tantyahan method of cooking is a tradition passed down by our ancestors. They never use measuring equipment like measuring cups/spoons and weighing scale but most of them are good cooks.

I was watching while they were cooking palarudos. Here are the results of my observations:

1) Enough water was added to ground glutenous rice to form a dough, then formed into small balls, about the size of a marble.

2) Coconut milk  and sugar were mix with enough water and let boiled for a while.

3) Sago was added to boiling water and let stood for few minutes.

4) Glutenous rice balls were added and boiling was continued until the sago started floating.

5) Camote and purple yam cubes were added. Cooking was continued until the cubes were tender and the soup was slightly tacky.

Hmm… yummy! Do you want some. I’ll send you via email express!

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