Binignit

Root crops and sago in coconut milk, added in order of hardness.

Vegan.

Ingredients

• 1.2 litres coconut milk
• 300 g taro, in 2 cm cubes
• 300 g sweet potato, in 2 cm cubes
• 200 g purple yam (ube), in cubes
• 4 saba bananas, in thick slices
• 150 g cooked sago pearls
• 100 g glutinous rice
• 150 g jackfruit strips
• 150 g caster sugar
• 1/4 teaspoon salt

Method

1. Simmer the glutinous rice in half the coconut milk for 15 minutes to start it thickening.
2. NOW THE ROOT CROPS IN ORDER OF HARDNESS, and this is the whole method: taro first for 10 minutes, then purple yam for 8, then sweet potato for 6, then bananas for 4.
3. Tipped in together, the banana dissolves into the coconut milk and the taro is still hard — and taro that has collapsed makes the whole pot grey and gluey.
4. Add the rest of the coconut milk as it thickens. It should stay pourable.
5. Add the cooked sago and the jackfruit for the last 3 minutes.
6. Stir in the sugar and salt at the END, for the same reason as ginataang mais: sugar early firms the starches and they stop taking up liquid.
7. Eaten warm, in bowls. It is the Holy Week dish in much of the Visayas and it is also what a cold evening calls for.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes