Now this is one snack or dessert that definitely won’t just fill our bellies but warm it up as well. Binignit is a regional variation of a popular dish called Ginataang Bilo- Bilo or Ginataang Halo- Halo. It is found in the Visayan region, having originated from Cebu.
This sweet thick soupy dish is made up of the same fruits and tubers, however, the main difference you will notice is that Binignit uses milled glutinous rice instead of the Bilo- Bilo.
Binignit is a rich mixture of different ingredients one would never thought of combining. It has coconut milk, gabi, ube, langka, saba, sago, and kamote. But I tell you, the unlikely combination of these ingredients is magic once you’ve tasted this savory concoction.
In this recipe, we’re holding nothing back. We’ve included all possible ingredients that will make up the best Binignit you’ve tasted yet. Try cooking this today!
INGREDIENTS:
- ½ cup glutinous rice
- 4 cups coconut milk
- 1 cup coconut cream
- 4 to 5 pcs taro (gabi), peeled and cut into 1 inch cubes
- 4 to 5 pcs purple yam (ube), peeled and cut into 1 inch cubes
- 2 medium sweet potatoes (kamote), peeled and cut into 1 inch cubes
- 2 bananas (saba), peeled and cut into 1 inch cubes
- 1 cup cooked sago
- 1 cup ripe jackfruit (langka), shredded
- ½ cup brown sugar
- 2 cups water
HOW TO COOK:
- Combine coconut milk and water in a pot.
- Cook over medium heat and bring to a simmer (don’t boil because milk will curdle).
- Add glutinous rice and cook, stirring occasionally, for about 8 to 10 minutes.
- Add the taro, purple yams, and sweet potatoes.
- Cook, stirring occasionally, for about 15 to 20 minutes or until tender.
- Add the bananas, sago, and jackfruit.
- Add coconut cream and stir to combine.
- Add brown sugar and continue to cook and stir occasionally for about 8 to 10 minutes.
- Serve hot or cold.
IMAGE: thismomdoes.com
