Snack!
*Binignit is a sweet stew of fruit, tubers, and glutinous rice. It's rich, creamy, and delicious as a midday snack or after-meal dessert.
*Binignit is a type of fruit and tubers stew cooked in coconut milk. This Filipino meryenda dish originated from the Visayas region in the Philippines. It is mostly similar to Ginataang Halo-halo,except that the latter uses glutinous rice balls or bilo-bilo as part of the ingredient. In addition, binignit suggests the use of Muscovado sugar and “landang” (also known as palm flour jelly balls).
Cooking binignit is quick and easy. Everything should be straightforward provided that all the ingredients are prepared beforehand. Tapioca pearl is what I used in this recipe as an alternative to landang. Although it has no taste at all, it does give this dish a nice texture and helps make it look more appetizing. This is the ingredient that should be prepare beforehand because It will take a bit of time to prepare sago (Filipino term for tapioca pearl). It has to be boiled for a few minutes and soaked in cold water. As long as your sago is ready, everything should be in a breeze.
I enjoy eating binignit because it has the right amount of sweetness and I can easily distinguish the flavors from each ingredient. During meryenda (snack time), I like to have my dish warm, or even hot off the pot. However, I prefer it cold or at least chilled if I am having it for breakfast.
*Instructions:
•Combine coconut milk and water in a cooking pot. Let boil.
•Stir the mixture. Add sweet potato, purple yam, saba banana, ripe jackfruit, and eddo (gabi). Cover the pot. •Continue to cook in medium heat for 8 to 10 minutes.
•Add Muscovado sugar and sago pearls. Stir. Cover and continue to cook for another 8 minutes.
•Combine glutinous rice flour (galapong) and 1/4 cup water. Stir until flour dilutes completely. Pour into the cooking pot. Stir.
•Continue to cook until all the sweet potato, yams, and gabi are soft.
•Transfer to a serving plate. Serve.
•Share and enjoy!