Minatamis na Saging Recipe

12:55 AM 0
One of my favorite desserts is minatamis na saging. There's something​ about this sweet Pinoy dessert that makes me feel at home. It may be the sweet tender plantains or the thick coconut stew but it is such a comfort food for me. 

It reminds me of high school days. I would save my daily allowance by skipping snacks at school so I could go to everybody's favorite carenderia strip in Iligan which we called "turunan sa Ilaya" after class dismissal. The place served the best minatamis na saging back in the days. It has been a while since I ate there and I sure miss the place. 

Now, whenever I feel like eating minatamis na saging, I simply make it at home. Some would make this without the coconut milk and cream but it just doesn't seem satisfying. For me, anyways. 

Also, I always look for over ripe plantains because they are sweeter and since they are already tender, it lessens the cooking time. 

Ready to get cooking?


  • 8-10 ripe plantains, sliced
  • a cup of brown sugar
  • 2 cups of coconut milk (2nd extraction)
  • 1 tsp vanilla extract
  • 1 cup of coconut cream (kakang gata)


  • Place sliced plantains and coconut mik in a pot and cook for 10-15 minutes over low fire or until plantains are cooked and tender
  • Add vanilla extract
  • Add coconut milk and simmer for about 2 minutes
  • Remove from heat and serve!
  • If you want it chilled, let it sit until it's no longer hot before popping it in the fridge

That's it! Easy peasy, wasn't it?

Easy Biko Recipe

8:28 AM 0

Biko is another favorite pinoy dessert or afternoon snack that's almost always available in many restaurants and food shops around the country. Made from glutinous or sticky rice and coconut milk, this delicious dessert can be eaten warm or chilled. Yummy!
Biko Recipe

Very easy to make, too!

  • 1 kilo glutinous rice
  • 1/2 kilo mascovado sugar (or less)
  • 2 cups Coconut cream (kakang gata), reserve coconut meat for toasting
  • Toasted coconut for garnishing


For the Toasted Coconut
  • Place a handful of the left over grated coconut meat in a pan
  • Toast over low heat until golden brown 
  • Set aside

For the Biko
  • Soak glutinous rice in water for 30 minutes to 1 hour
  • Wash and cook glutinous rice like a regular rice
  • In a big wok, mix coconut cream and mascovado sugar and cook over medium heat, stirring constantly until it has thickened (latik)
  • Transfer cooked glutinous rice to the wok and mix well to combine
  • Transfer to a serving dish and sprinkle with toasted coconut
  • Serve warm or chilled

Biko Recipe

Easy peasy, right? 

Got a different biko recipe? Lemme knows in the comments!

Binignit Recipe

4:01 PM 0

Because it's Holy Week, I'm posting this easy Binignit Recipe just in case you need a guide. If real life had an algorithm similar to social media, you could say that this delicious Pinoy dessert would go viral every Holy Week. Almost every household around the country, especially in the Visayas and Mindanao regions, would get busy cooking and preparing this thick and sweet root crop stew. My FB newsfeed has been flooded with Binignit posts since yesterday! And why not? What's not to love about binignit? It's the earth's sweet bounty in a bowl.
Binignit Recipe

Very similar to Ginataang Bilo Bilo only that the root crops take center stage on this one. 

This Binignit Recipe is pretty much straight forward because most Pinoy desserts really are that simple to make. You can cook this in one pot and minus the coconut milk and cream extraction (if you want to do it the old school way like I did) it's just a matter of chopping the ingredients and dropping them into the pot.
Binignit Recipe

Let's get cooking!

  • 2 cups Coconut milk (second extraction)
  • 1 cup water
  • 1cup Coconut cream (kakang gata)
  • 1/2 kilo yellow sweet potatoes, peeled and cubed
  • 10 pcs ripe plantains, sliced
  • 1 large purple yam, peeled and cubed
  • 1/2 brown sugar
  • 1 1/2 cup cooked sago

  • Place root crops in a large cooking pot
  • Add coconut milk and water and cook over medium heat for 10 minutes, stir occasionally
  • Add plantains and tapioca
  • Bring to a boil then simmer over low heat for 15-20 mins or until root crops and plantains are tender and cooked and sago translucent
  • Add brown sugar and mix to dissolve
  • Add coconut cream, mix well
  • Cover and continue to cook until it comes to an almost boil, mix well then remove from heat
  • Serve warm or chilled

Got additional Binignit Recipe tips for me? Share them in the comments!

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