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Binignit Recipe

By 4:01 PM

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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