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Binignit is a sweet stew of fruit, tubers and glutinous rice. It’s rich, creamy, and delicious nashville filipino food as a midday snack or after-meal dessert.
I chanced upon some fresh purple yams on my weekly grocery shopping at Seafood City a few days ago. As these tubers are rarely available, I thought I’ll take the opportunity to make binignit.
And, oh boy, was I glad I did! The sweet coconut soup dessert turned out so good; I couldn’t stop eating bowlful after bowlful throughout the day!
What is Binignit
Binignit is a type of rice gruel popular in the Visayan region. It’s served either hot or cold and enjoyed as a dessert or midday snack. It’s eaten as a filling meal during Holy Week, especially on Good Friday, when Catholics fast and refrain from meat.
Although similar to ginataang halo-halo in preparation and its use of coconut milk, tubers, saba bananas, sago pearls, and jackfruit, it traditionally includes landang which is a palm flour jelly balls made from the buli tree. It also uses milled glutinous rice (malagkit) instead of sticky rice balls or bilo-bilo and muscovado sugar for its distinct flavor.
Cooking tips
- Cut ingredients in uniform sizes for even cooking.
- Ready-to-eat sago in the US comes bottled in heavy syrup. Make sure to drain them well lest the stew becomes overly sweet. If you want to use the dry pearls, you can read my tutorial on how to cook them.
- Cook the coconut sauce in a gentle simmer and do not bring to a boil to keep from curdling or separating.
Storage and reheating instructions
- Store leftovers in an airtight container; they’ll keep in the refrigerator for up to 3 days. You can also freeze for up to months, but the fruits tend to turn mushy when frozen and thawed.
- Serve cold or warm up in saucepan over medium heat. Add coconut milk or water to loosen the consistency.
More ginataan recipes
Ingredients
- 3cans(13.5 ounces each) coconut milk
- 2cupswater
- 1/2cupglutinous rice
- 1cupgabi, peeled and cut into 1-inch cubes
- 2cupspurple yam, peeled and cut into 1-inch cubes
- 2cupskamote, peeled and cut into 1-inch cubes
- 2saba bananas, peeled and cubed
- 1cupcooked sago
- 1cupjackfruit strips
- 1cupcoconut cream
- 1/2cupmuscovado or brown sugar
Instructions
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In a pot over medium heat, combine coconut milk and water. Bring to a simmer.
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Add glutinous rice and cook, stirring occasionally, for about 10 to 15 minutes.
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Add gabi, purple yams and kamote. Cook, stirring occasionally, for about 15 to 20 minutes or until tender.
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Add bananas, sago, jackfruit, coconut cream, and sugar. Stir to combine.
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Continue to cook for about 8 to 10 minutes or until rice, tubers, and fruits are completely cooked and liquid begins to thicken.
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Serve hot or cold.
Notes
- Cut ingredients in uniform sizes for even cooking.
- Ready-to-eat sago in the US comes bottled in heavy syrup. Make sure to drain them well lest the stew becomes overly sweet.
- Cook the coconut sauce in a gentle simmer and do not bring to a boil to keep from curdling or separating.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
About Lalaine Manalo
Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More
