Binignit A Summer A Tradition That Has Stood The Test Of Time.

It is a common practice among Filipinos. Whenever Lent comes along, there is a craving for binignit especially THOSE who stay home for the Holy Week Holy Thursday and Good Friday. For some this  traditional hot, creamy and sweet dish is a good source of income especially that the summer season has just begun.  

 

So, let me share my recipe for binignit.  A tradition that has stood the test of time.

 

Ingredients

1.       1 white gabi (taro root) sliced into cubes

2.       1/2 cup white or brown sugar

3.       2 pcs yellow camote (sweet potatoes) slice into cubes

4.       1 ube (purple yam) sliced into cubes

5.       1 cup landang or tapioca

6.       4 ripe saba bananas (plantain), sliced

7.       6 pcs ripe langka (jackfruit)

8.       2 cups pure coconut milk

9.       1 cup coconut milk, diluted with water

10.   1/2 cup sweet rice (malagkit)

 

Procedure

·         Make dough balls of the 1/2 cup of sweet rice. Moisten the rice with water until it sticks together.

·         Roll the dough into 1/4 inch diameter balls.

 

·         Boil eight cups of water in a pot. Add the sweet potato and banana.

·         After a few minutes when the sweet potato and banana soften, put in the regular or sweet rice dough balls.

·         Let it simmer until the rice becomes soft and the sweet dough balls rise to the top when its cooked.

·         Put in the landang. When the landang softens, put in about four cups of coconut milk and let it simmer for about 15 minutes.

·         Put in a cup and a half of sugar. Keep tasting the binignit until it reaches its desired sweetness.

·         Add the rest of the coconut milk and let it simmer for a few minutes. Keep on stirring the binignit so that it doesn?t stick to the bottom of the pot. The coconut milk makes it thick.

·         Add the langka and let it simmer for about 5 minutes.

·         Add sugar before it cools.

note: in absence of landang, Sago can also be used as an alternative.