Binignit is a special Filipino delicacy. According to records, it came all the way from the islands of Visayas. Which makes it a Visayan specialty.
But did you know that it actually has another name that it is known for? This will probably make you realize that you are in fact familiar with this yummy dessert. They call it Ginataang Halo-Halo in Tagalog, Tambong-Tambong in Ilocano and many others.
The dessert focuses more on traditional ingredients. As a matter of fact, they can be easily obtained from any local market. Go to your nearest market and get some glutinous rice flour, sago, coconut milk, sweet potatoes (yellow and purple), saging na saba, and jackfruit. Then, you’ll be on your way to make the best binignit in your life!
Binignit is such a treat in terms of taste and appearance. It has just enough sweetness and full of softness and chewiness. The shapes and colors incorporated in the dish are pretty amazing too! Filled with round and cube shapes! Plus, its purplish color is appetizing too!
In making the dessert, it is important to take care of the bilo-bilo and sago first. After getting prepared, it is time to cook the other ingredients in coconut milk - starting from the “hard” ones. Put in the sweet potatoes and bananas, and wait for them to slightly soften. Then you can add the bilo-bilo and let all the ingredients become soft enough. Lastly, we add the sago and langka. It is very simple, but it is a must to follow the steps strictly to avoid failure.
There are two ways to serve binignit: hot or cold. It gives off warm vibes when eaten hot on a rainy afternoon. It can also be served fresh and cold from the refrigerator when the weather gets too hot in the Philippines. In short, you can eat it any way you like!
- 1/2 cup tapioca pearl, small
- 2 cups water, for cooking tapioca pearl
- 1 cup glutinous rice flour, for making bilo-bilo
- 1/2 cup water, for making bilo-bilo
- 800 ml coconut milk
- 2 cups water, or more as needed
- 1 medium taro, cut into cubes
- 1 medium yellow sweet potato, cut into cubes
- 1 medium purple sweet potato, cut into cubes, alternatively you can use white sweet potato
- 1/2 cup glutinous rice
- 3 pcs plantain banana, saba, cut into cubes
- 1/2 cup sugar
- 1 tsp ube flavor
- 1/2 cup ripe jackfruit, cut into strips
- In a pot over medium heat, combine the water and tapioca pearl. Bring to boil and cook until transparent. Rinse with cold water, drain and set aside.
- To make the glutinous rice bowl, mix the glutinous rice flour and water in a bowl until it forms a dough. Scoop about a teaspoon of the dough, roll and shape it into small balls. Set aside.
- Using a large pot over medium heat, combine the coconut milk, water, taro, sweet potatoes and glutinous rice. Bring to boil and cook until the rice is half-cook. Remember to stir occasionally to avoid it from sticking at the bottom.
- Put the banana and add more water if it becomes too sticky. Add the sugar and drop the glutinous rice balls one by one. Stir and cook for another 5 minutes until the rice balls are soft.
- Add 1 tsp ube flavor, cooked tapioca pearl and ripe jack fruit. Continue to cook for another 2 minutes while stirring occasionally. Turn off the heat, transfer into a serving bowl and serve it warm. Alternatively, you may let it cool completely and put inside the refrigerator to serve cold.