Binignit

Binignit is a sweet stew of fruit, tubers, and glutinous rice. It’s rich, creamy, and delicious 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’d 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 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 using coconut milk, tubers, saba bananas, sago pearls, and jackfruit, it traditionally includes landang, 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.

Storage and reheating instructions

• Store leftovers in an airtight container; they’ll keep in the refrigerator for up to 3 days. You can freeze for months, but the fruits turn mushy when frozen and thawed.
• Serve cold or warm up in a saucepan over medium heat. Add coconut milk or water to loosen the consistency.

More ginataan recipes

Ginataang Kamoteng Kahoy

Guava in Coconut Cream

Ginataang Munggo

Ginataang Mais

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4.50 from 8 votes

Binignit

Binignit is a delicious sweet stew traditionally enjoyed as a snack or dessert. Made of tubers, fruit, and glutinous rice cooked in coconut milk, it's hearty and delicious!

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 55 mins

Author: Lalaine Manalo

Course: Dessert, Snack

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12 Servings

Ingredients

• 3 cans (13.5 ounces each) coconut milk
• 2 cups water
• 1/2 cup glutinous rice
• 1 cup gabi, peeled and cut into 1-inch cubes
• 2 cups purple yam, peeled and cut into 1-inch cubes
• 2 cups kamote, peeled and cut into 1-inch cubes
• 2 saba bananas, peeled and cubed
• 1 cup cooked sago
• 1 cup jackfruit strips
• 1 cup coconut cream
• 1/2 cup muscovado or brown sugar

US CustomaryMetric

Instructions

• In a pot over medium heat, combine coconut milk and water. Bring to a simmer.
• Add glutinous rice and cook, stirring occasionally, for about 10 to 15 minutes. 
• Add gabi, purple yams and kamote. Cook, stirring occasionally, for about 15 to 20 minutes or until tender.
• Add bananas, sago, jackfruit, coconut cream, and sugar. Stir to combine.
• Continue to cook for about 8 to 10 minutes or until rice, tubers, and fruits are completely cooked and liquid begins to thicken.
• 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

Calories: 462kcal, Carbohydrates: 54g, Protein: 4g, Fat: 27g, Saturated Fat: 24g, Sodium: 43mg, Potassium: 813mg, Fiber: 4g, Sugar: 13g, Vitamin A: 395IU, Vitamin C: 14.4mg, Calcium: 47mg, Iron: 4.3mg

“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.”