Name: Binignit Recipe
Prep time: 10 min
Total time: 40 min
Yield: 1
Cuisine: Filipino cuisine
Ingredients: 2 qty medium sweet potato cubed; 2 qty medium purple yam cubed; 2 qty saba banana cubed; 1 cup Muscovado sugar; 4 cup coconunut milk; 1 ½ to 2 cup water; 1 ½ cup sliced ripe jackfruit; 2 qty medium gabi cubed; 1 ¼ cup tapioca pearls; 2 tbsp glutinous rice flour

Binignit is a type of fruit and tubers stew cooked in coconut milk. This Filipino meryenda dish originated from the Visayas region in the Philippines. It is mostly similar to Ginataang Halo-halo,except that the latter uses glutinous rice balls or bilo-bilo as part of the ingredient. In addition, binignit suggests the use of Muscovado sugar and “landang” (also known as palm flour jelly balls). These ingredients makes it different.

Binignit Recipe

Combine coconut milk and water in a cooking pot. Let boil.

Stir the mixture. Add sweet potato, purple yam, saba banana, ripe jackfruit, and eddo (gabi). Cover the pot. Continue to cook in medium heat for 8 to 10 minutes.

Add Muscovado sugar and sago pearls. Stir. Cover and continue to cook for another 8 minutes.

Combine glutinous rice flour (galapong) and 1/4 cup water. Stir until flour dilutes completely. Pour into the cooking pot. Stir. Continue to cook until all the sweet potato, yams, and gabi are soft. Note: you can add more water in the pot if you want your binignit to be soupy, add more sugar as needed.

Binignit Recipe

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