Try Binignit, a delicious Filipino treat brimming with various tubers, saba banana, glutinous rice, and sago, all immersed in thick and creamy coconut milk. It's pure comfort in a bowl! Whether enjoyed as an afternoon treat or dessert, this Visayan delight will surely bring cozy warmth to your soul with its simple and irresistible charm.
What is Binignit?
Binignit is a Visayan sweet and creamy coconut milk-based stew featuring mix of tubers, saba banana, glutinous rice, landang or sago, and sometimes, ripe jackfruit.
People from the Visayan region, especially the Cebuanos, traditionally prepare this dish during Holy Week, particularly on Good Friday, when devout Catholics observe fasting and avoid meat. It is believed to have been started by the farmers during the Spanish colonial period. They needed energy to work on the farms during the Lenten season so having this carbohydrate-laden dish was their workaround for the no-meat fasting.
Binignit VS Bilo-bilo
This dish is very similar to ginataang bilo-bilo of Luzon (northern island of Philippines), both are sometimes called ginataang halo-halo. One of the differences is that bilo-bilo has sticky rice balls, made from glutinous rice flour, while binignit uses glutinous rice to thicken the coconut milk as it cooks.
Additionally, Binignit uses landang which is more popular in the Visayan region than in the north. These are small lumpy jelly pearls or crumbs made from the starch extracted from native buri trees. Except for the shape, the taste and texture is similar to sago when cooked.
Ingredients You'll Need
- Coconut milk or cream - I used the canned variety as it is more convenient. If you have access to fresh coconut cream or milk, feel free to use that instead (approximately 3-4 cups).
- Water - to be added to the coconut milk for the base. Also, if the Binignit becomes too thick before the tubers are fully softened, you can add half a cup of water at a time until they reach the desired softness.
- Glutinous rice - gives the dish its thick consistency creating a hearty base for the stew.
- Sugar - I used granulated white sugar for this recipe. However, you may also use brown sugar as an alternative.
- Tubers - Aside from the commonly used purple yam, taro, and sweet potato, I added cassava or kamoteng kahoy to this recipe. These assorted tubers add a variety of textures, colors, and flavors to the dish.
- Fruits - I used plantain or saba bananas and jackfruit in this recipe. They add natural sweetness and varying flavors to the dish.
- Cooked sago - adds a chewy texture to the dish. You may also use landang.
Foxy Tips in cooking Binignit
- Cut the tubers and the bananas into uniform sizes to ensure they cook evenly.
- Simmer the coconut milk gently; avoid bringing it to a boil to prevent curdling or separation.
- You can buy cooked sago at wet markets or in supermarkets. If using bottled sago, make sure to drain and rinse it well as they are usually packed in heavy syrup.
- If using bottled jackfruit instead of fresh, make sure to drain it well, as it contains heavy syrup.
Recipe Video
Serving and Storing Binignit
You can serve Binignit as an afternoon snack or dessert, and can be enjoyed either warm or chilled.
Store leftovers in an airtight container and refrigerate for up to 3-4 days.
When reheating, add a splash of water or coconut milk to thin out the soup, as it may thicken during storage. Gently heat it on the stovetop over low to medium heat until heated through, stirring occasionally. You can also warm it in the microwave for 60 seconds at high per serving.
More treats with coconut milk !
Printable Recipe
Binignit Recipe
Ingredients
- 2-3 cups water or more
- 2 cans coconut milk or cream 400ml each can
- ½ cup glutinous rice washed and drained
- ¾ cup sugar
- 1 cup taro peeled and cubed
- 1 cup ube peeled and cubed
- 1 cup cassava peeled and cubed
- 1 cup sweet potato peeled and cubed
- 1 cup plantain bananas peeled and cubed
- 1 cup jackfruit
- 1-2 cups cooked sago
Instructions
- 2-3 cups water, 2 cans coconut milk or cream, ½ cup glutinous riceIn a pot, combine 2 cups water, coconut milk and bring to a simmer. Add the glutinous rice and cook for 3 minutes.
- ¾ cup sugar, 1 cup taro, 1 cup ube, 1 cup cassava, 1 cup sweet potatoAdd sugar and stir until dissolved. Add the sweet potato, taro, ube, cassava cubes and cook for about 10 minutes or until almost cooked, stirring occasionally.
- 1 cup plantain bananasNext, add the plantain banana cubes and cook for about 5 minutes.
- 1 cup jackfruit, 1-2 cups cooked sagoAdd the jackfruit slices and the cooked sago. Let simmer for another 3-5 minutes or until all fruits are tender and cooked.
- Note that it will continue to thicken even after removing it from the heat. Serve hot or cold.
What do you think?