Binignit is a popular sweet delicacy called in many names such as Ginataang Halo-halo, Bilo-Bilo, Tambong-tambong and others. It consists of sweet potato, taro, banana, jackfruit, glutinous rice balls and coconut milk.
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.
Calories: 363kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 15g | Sodium: 35mg | Potassium: 380mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5403IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg