Roll up your sleeves and spice up your day with the ANU Filipino Association and the ANU Philippines Institute!
Join us for a delightful cooking session and learn how to make ginataang bilo-bilo - a beloved Filipino dessert made of chewy glutinous rice balls simmered in creamy coconut milk with sweet additions like jackfruit, saba bananas, taro, and sago pearls. Often enjoyed hot or cold, this comforting treat has roots across Luzon and beyond, with different names like pinaltok, bininit, or pinindot depending on the region.
For many Filipinos, ginataang bilo-bilo is not just a treat, it’s a memory. Ginataang bilo-bilo comes from the Tagalog word bilog (round) and ginataang derives from the root word gata, meaning coconut milk.
Come and celebrate community, culture, and culinary creativity with us! Whether you're reconnecting with your Filipino heritage or discovering a new favourite dessert, this food workshop is for you!
Let’s roll up our sleeves and savour the warmth of shared flavours. See you there!
This hands-on workshop will introduce you to the vibrant flavours and heartfelt traditions of Filipino cooking. Guided by passionate students, this event is as much about sharing culture as it is about sharing food. Come ready to roll up your sleeves, try something new, and taste the vibrant spirit of the Philippines.
A taste of the Philippines awaits!
This Immersia event is proudly brought to you by the ANU School of Culture, History & Language, the ANU Filipino Association (ANUFA) and the ANU Philippines Institute.
Please note: If you require accessibility accommodations or a visitor Personal Emergency Evacuation Plan please contact the event organisers.
This event may be photographed and recorded. The recorded material may be used to promote future ANU events and programs. By attending the event you are giving us informed consent. If you DO NOT wish to be recorded, please let ANU event staff know on the day. We will be mindful and ensure not to photograph any faces of children present.
