Hello, everyone!
I’ll be sharing to you a dish that’s known mostly to Bisaya people - the BINIGNIT. Just like any other season, binignit has its peak too. We get to enjoy this dish specially on Holy Week since we are on meat abstinence.
Ginataang Halo-Halo or Binignit is a traditional dish originally made by Visayan natives. It is a dessert soup made with sliced saba bananas, sweet potato, ripw jackfruit, taro, and coconut milk. It is best served as a merienda especially on a cold weather. We made Binignit yesterday because everyone wants to munch something sweet.
If you want to try this dish, here’s the recipe:
Ginataang Halo-halo Recipe (Binignit)
Author: Vanjo Merano
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins
Serves: 4
Ingredients
1½ cups sweet potatoes (kamote), diced
1 cup taro roots (gabi), diced
1½ cups purple yam
1¼ cup plantains (saging na saba), diced
1 cup ripe jackfruit (langka), sliced
2 cups small tapioca pearls, cooked
12 to 20 pieces glutinous rice balls (bilo-bilo)
1 cup granulated white sugar
3½ cups coconut milk
2 cups water
Instructions:
Pour water in a large cooking pot and apply heat. Let boil.
Add 1¾ cups of coconut milk then wait until it re-boils.
Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. 5. 5. Simmer for 7 minutes.
Add the plantains then cook for an additional 2 minutes.
7.Put-in the jack fruit and cook for 2 minutes more.
Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
Turn off heat and transfer to a serving plate.
Serve either hot or cold. Share and enjoy!
Nutrition Information
Serving size: 4
So there you go. Have some Binignit and experience a dish like you’re in the heart of the pearl of the orient. 💚
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