Binignit made of assorted tubers, jackfruit strips, sago, and glutinous rice is the ultimate snack or dessert. Rich, creamy and loaded with coconut flavor, it's sure to be a crowd favorite!
I chanced upon some fresh purple yams on my weekly grocery shopping at Seafood City a few days ago, and 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 traditionally 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, sago pearls, tubers, saba bananas, and jackfruit, the sweet stew includes milled glutinous rice (malagkit) instead of sticky rice balls or bilo-bilo.
Tips on How to Make Binignit
- To ensure even cooking, cut ingredients in uniform sizes.
- Want tips on how to cook dried sago pearls? Check my tips here. If you're using bottled ready-to-eat sago, make sure to drain well as they're usually packed in syrup.
- Do not bring the coconut milk to a boil to keep from curdling or separating.
- Store leftovers in an airtight container; they'll keep for up to 3 days in the refrigerator. When reheating, add coconut milk or water to loosen the consistency.
- 3 cans (13.5 ounces each) coconut milk
- 2 cups water
- ½ 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
- ½ cup brown sugar
- 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.