Indulge in the delightful flavors of Binignit, a beloved Visayan afternoon treat akin to the renowned Ginataang Halo-halo. This hearty soup features an array of fruits and root crops bathed in luscious coconut milk alongside chewy tapioca pearls, making it a quintessential sweet delight and a cherished comfort food among Filipinos. Binignit holds a special place in the hearts of many, particularly during Holy Week, where it stands as a must-have merienda, evoking nostalgic memories of childhood. So, let’s dive into the kitchen and prepare this beloved Binignit recipe (also known as Ginataang Halo-halo):
Ingredients:
- 1 cup diced sweet potatoes (kamote)
- 1 cup diced taro roots (gabi)
- 1 cup cooked ube halaya (purple yam jam)
- 1 cup diced raw ube purple yam
- 2 cups diced plantains (saging na saba)
- 1 cup sliced ripe jackfruit (langka)
- 2 cups precooked colorful sago/tapioca pearls
- 12 to 20 pieces glutinous rice balls (bilo-bilo)
- 1 cup granulated white sugar
- 4 cups coconut milk
- 2 cups water
Instructions:
- In a large cooking pot, bring water to a boil.
- Add 1¾ cups of coconut milk and allow it to re-boil.
- Stir in the sweet potatoes, purple yam, and taro roots, then simmer for 8 minutes.
- Incorporate the remaining coconut milk, sugar, and glutinous rice balls, stirring well. Simmer for an additional 7 minutes.
- Add the plantains and ube halaya jam, cooking for an extra 2 minutes, ensuring the jam is well mixed.
- Introduce the jackfruit and cook for an additional 2 minutes.
- Gently add the cooked tapioca pearls, stirring thoroughly. Simmer for 1 minute.
- Turn off the heat and transfer the Binignit to a serving plate.
- Serve it hot or cold, savoring the delightful flavors. Share the joy of this beloved Filipino delicacy with loved ones. Enjoy!
Embrace the rich tradition and flavors of Binignit, making every moment a celebration of Filipino cuisine and culture. Happy cooking!