SESAME BILO-BILO 2½ cups glutinous rice flour ½ cup white sugar 1 cup water, plus additional as needed 1 cup sesame seeds, toasted ½ cup white sugar water, as needed 4 cups coconut milk 8-10 pcs. pandan leaves sugar and salt, as needed

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Mahilig tayo mga Pinoy sa mga kakanin especially sa mga malalagkit.

Dahil ito rao, mga pagkain na ito symbolizes kung hindi ng commensality

o yung pagsasama-sama kung hindi magkakadikit-dikit.

O diba para all throughout the year and forever magkakadikit tayong family members,

family and friends, friendship, magkakapit bahay o tayo ng lahat, magdikit-dikit na tayo.

That's why today, let's prepare Sesame Bilubilo.

So itong recipe na ito, parang typical bilubilo mo pero there's an element of surprise.

Pag hiniwa mo or hinati mo bongga, makikita mo yung sesame filling sa loob.

It's super duper good.

Here in our household, I call this Chinese or Oriental Style Bilubilo.

So let's start first with the malalagkit base.

I have here glutinous rice flour into my bowl.

You just put it there and then you also want to put some sugar.

So that you can really taste the glutinous rice flour.

And then into this, I'm just going to put water just gradually.

You just want this to become, to turn into a soft paste.

Okay.

Just put water gradually, you might need to add more.

Okay.

So you want to turn it into a like a clay.

Like this, like a paste.

My suggestion to you is it's just okay if it's a bit softer, just don't make it harder.

Because if it's hard and you have an electric fan, you have air conditioner or your kitchen is open air.

While there's wind, your dough will be dry and dry.

So as you work on it, you will feel that it's hard.

It's like it's cracking.

What did I do wrong?

Why is it like that?

There it is, right?

That's why it's okay if it's a bit softer than hard.

So there.

Leave it there and you can actually divide it now.

15 to 20 gram pieces.

So there, 20.

Let's make it 20 grams.

Okay.

So when you divide it, make it round.

20 grams.

22.

My God! Don't make it too strenuous.

So there.

So you will just divide it like that.

You will make it round and then let's make it.

I will make it divided on one side.

I will make the filling.

Okay.

Now, let's prepare the sesame filling.

I have here some sesame seeds that we've toasted a while ago.

It's very important that you toast your sesame seeds.

Not only for the nice flavor but also for the nice color.

So don't forget that step, don't make it shortcut.

So put your sesame seeds into your food processor.

You can also use a blender.

And then into this, I'm going to put some white sugar.

A bit of white sugar there.

This is really delicious, I promise.

This recipe, I'm not really familiar with it.

Here in Binan, they call it Matche.

But on the inside, what they put is Munggo.

And in some Chinese restaurants, they use this for Buchi.

Do you know how I discovered this?

Sadly, I already forgot the name of my student.

When I was teaching in college many years ago, I made a dessert.

Sometimes to my students, I would tell them.

Okay, surprise me.

It is, you know, for them to display their creativities.

And I have a group, what they made is Ginataan

and then this is the Sahog, it's round with sesame seeds inside.

And I'm really inspired by that.

It's really delicious.

So now, I'm recreating this.

And whoever is my student back then, my God.

For sure now, he's now a successful chef.

I hope so.

Because you can see that, the creativity, the imagination.

That's where it really starts, on the mind.

So let's make this sesame paste.

I will blend this first before I add some water.

Okay.

Okay, so there.

You can see that it becomes like powder.

For it to become paste, you put a bit of water.

It doesn't become paste yet, let's add a bit more water.

Okay, so there.

It's already paste, it's amazing.

So you want to achieve a consistency like this.

This is like a paste.

Because this is what we're gonna put inside our Bilo-Bilo.

So for this one, you're just gonna get 1 tsp of this.

But what I do is I also weigh this.

So that it's really even.

So when you weigh that, I have a technique.

So that it won't stick on your hand.

If ever it sticks, you may put a bit of oil.

So here are our rolls.

Here on the filling, you need approximately.

You put about 8 grams of filling.

I'm going to put some oil on my hand so that it won't stick.

And then I will just roll it like that.

So approximately 8 grams.

And then I'm going to show you now how to seal it.

Put it on the center.

Okay, and then you just seal it like that.

When it's soft, it's easier to move it around.

And then you just turn it again.

I show it to you one more time.

Okay, so you get your sesame paste.

I need 8 grams.

And then you put oil on your pan.

You get the sticky one.

You just press it a bit.

You put your sesame ball there.

On the center.

And then you just seal it lightly.

Just seal it lightly.

Just like that.

And then you just roll it again.

Okay.

So the beauty about this recipe, you may just put it on the refrigerator

or you may freeze these that you roll.

And then whenever you're ready to cook it,

you can either steam it, you can deep fry it.

But today, we're gonna cook it on coconut milk.

Just like Ginataan style.

So I'm going to finish filling all of my Malagkit balls.

And then next, we're going to cook it or going to simmer it in coconut milk.

Okay.

So there, it's all rolled.

And then when it's a bit sticky, put it a bit rice flour.

So that it won't stick on the surface.

When the filling comes out a bit, don't stress.

You just roll it again.

Now, the next step is I have here some coconut milk that I'm going to simmer.

Around 5 cups.

5 cups.

You may add more if it's still there.

I'm using canned coconut milk, by the way.

But you can always use fresh.

No problem.

Especially for this recipe, you're gonna simmer it.

Just put a pinch of salt on the coconut milk so that the flavor would come out.

And some pandan leaves.

I'm just gonna crush this pandan leaves but before you make it crushed,

you just crush it a bit so that it's essential oils would come out.

Let's crush it and let's put a bit of sugar.

But not too much, just enough to sweeten it lightly.

Okay.

Our coconut milk has already simmered.

You just drop the balls on it one by one.

When you drop it, make sure that your flame is set to medium

so that it wouldn't explode.

And I have here 3 pieces that the meat is missing.

So what I'm going to do here, I will just make it smaller.

So that it's obvious that there's no feeling.

Some people, they want to put sago, they want to put langka.

Actually, you put what you want to put

but for this specific recipe, I just like it plain white.

Just like that because it's really the feeling.

The sesame that we put, that would give it a unique characteristic.

It's really unique.

When I was developing this recipe a couple of weeks ago,

I had some visitors and they are a bit harsh when they taste it.

Okay.

So our Sesame Bilo-Bilo is already simmering

and just like your Palitaw, when it spreads, it's ready.

It's also like that.

Some of it just stick on the bottom because we ran out of gas.

So the flame is low, we are still changing it.

They fall on the bottom again.

So next time, it's better that the coconut milk is really hot

before you put all of your Sesame Bilo-Bilo

and make sure that your gas is full.

I'm just toasting here some sesame seeds for topping

and then I will put it on my...

Okay, so there it is.

So you see.

It's just about 2 pieces per serving

or for example, if it's a full snack, make it 3 pieces

and let's put it a bit of sesame seeds.

It's just as simple as that.

Look.

No pretensions.

The feeling will really give it an element of surprise.

Actually, you may put it a bit of sesame oil if you want

and then I'm going to cut to one.

You can see it, right?

It's very important that you follow what I have said earlier

that you don't make your Bilo-Bilo too hard

so that, there it is.

See how tender it is.

The stickiness that you can really see.

And of course, that is the surprise that I am telling you.

It's the feeling on the inside.

This other one, it's a bit covered with coconut milk.

So there it is, right?

It's like the thing that came like a Ginataang Buchi.

Now, let's taste it.

The one without coconut milk first.

I will turn off my fire first.

Here.

You hear that crunch?

That's really the one that makes you cry.

Because it's really delicious to eat, it's not just about the flavors

but also the texture and the total experience.

So if for example, you already have an existing Bilo-Bilo recipe

that you inherited from your grandmother, from your ancestors.

Push, go ahead.

But you can always incorporate a new element that will add

or will put your existing recipe to the next level.

Maybe just like this, your Bilo-Bilo is really delicious already.

You put filling on the inside, it would be more fancy now with the coconut milk.

It's delicious.

Very straightforward, my taste buds are not confused.

It's just the good.

Sticky, sugar, the sweetness, the sesame seeds, the coconut milk that is pure.

We didn't put water on it and of course, the hint of Andan.

So what are you waiting for?

Make your own Sesame Bilo-Bilo already because it's super duper good

and to the next level of Ginataan.

I'm going to all.

I'm going to see you all soon.

I'm getting confused already because the sticky part is sticking on my teeth.

But that's a good indication that the rice flour I bought is pure sticky.

See you all soon.