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 make I did today. I’ve been enjoying multiple servings of the coconut soup throughout the day but it was only just a few minutes ago when I was reading up on its history that I learned it’s actually customary in Visayan provinces to prepare and serve binignit during Holy Week, especially on Good Friday which is today!
Binignit is a regional variation of ginataang halo-halo. But while the latter adds bilo-bilo to its list of ingredients, binignit uses milled glutinous rice. In this rich concoction, various tubers such as gabi, kamote and purple yam along with sago pearls, jackfruit strips and saba bananas are stewed in sweetened coconut milk. Binignit is either served hot or cold and often enjoyed as dessert or midday snack.
- 4 cups coconut milk
- 2 cups water
- ½ cup glutinous rice
- 4 to 5 pieces gabi (taro), peeled and cut into 1-inch cubes
- 4 to 5 pieces purple yam, peeled and cut into 1-inch cubes
- 2 medium kamote, peeled and cut into 1-inch cubes
- 2 saba bananas, peeled and cubed
- 1 cup cooked sago
- 1 cup ripe jackfruit (langka), shredded
- 1 cup coconut cream
- ½ cup brown sugar
- In a pot over medium heat, combine coconut milk and water. Bring to a simmer (DO NOT BOIL as milk will curdle).
- Add glutinous rice and cook, stirring occasionally, for about 8 to 10 minutes. Add gabi, purple yams and kamote. Cook, stirring occasionally, for about 15 to 20 minutes or until tender.
- Add bananas, sago and jackfruit. Add coconut cream and stir to combine. Add brown sugar and continue to cook, stirring occasionally, for about 8 to 10 miinutes. Serve hot or cold.