Introduction to Binignit
Binignit is a beloved Filipino dessert, a creamy coconut soup brimming with delightful root crops and sago. Originating from the Visayas region, this comforting treat is traditionally enjoyed during Holy Week or on rainy days. Its luscious coconut base, combined with sweet potatoes, taro, saba bananas, sago, and jackfruit, creates a warm and inviting delicacy that brings families together.
Ingredients List
To prepare Binignit, you’ll need the following ingredients:
- 1 cup (200g) sweet potatoes, peeled and diced
- 1 cup (150g) taro, peeled and diced
- 1 cup (200g) saba bananas, sliced
- ½ cup (100g) sago pearls
- 1 cup (150g) jackfruit, sliced
- 3 cups (720ml) coconut milk
- ½ cup (100g) sugar (white or muscovado)
- Water, as needed
Instructions
- In a pot, bring water to a boil and add the sweet potatoes and taro. Cook until tender, about 15 minutes.
- Meanwhile, soak the sago pearls in water for 30 minutes.
- Once the root crops are tender, add the coconut milk and sugar, and stir to combine.
- Next, add the soaked sago pearls and cook for an additional 10 minutes until they become translucent.
- Finally, gently fold in the saba bananas and jackfruit, then simmer for another 5 minutes.
Tips and Variations
To prevent the coconut milk from curdling, avoid boiling it too vigorously. You may also add optional ingredients like tapioca pearls for extra texture. For a creamier version, increase the amount of coconut milk, or use glutinous rice balls for an added twist.
Storage and Serving Suggestions
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Binignit can be enjoyed warm or chilled, making it a versatile dessert suitable for any occasion.
Recipe Notes
For sweeter options, consider using brown sugar versus muscovado. Common mistakes to avoid include overcooking the sago or allowing the coconut milk to boil too aggressively.
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Serving Size: 4–6 servings
