Binignit is a beloved Visayan delicacy in the Philippines, perfect any time you crave a warm, creamy, and delightfully colorful treat. Made with coconut milk, sweet potatoes, bananas, and sago, this dessert-soup is rich, filling, and nostalgic. Its combination of soft root crops and sweet fruits simmered in velvety coconut milk makes every spoonful both comforting and festive.
Ingredients:
2 cups coconut milk (ikalawang piga)
2 cups coconut cream (kakang gata)
4–5 cups water
1 cup sago
1 cup purple yam (ube), cubed
1 cup taro (gabi), cubed
1 cup sweet potato (kamote), cubed
2 ripe saba bananas, sliced
1 cup young jackfruit (langka), strips (optional)
1 cup glutinous rice balls (bilo-bilo) — optional
1 cup brown sugar (adjust to taste)
Pinch of salt
Procedure:
1. Cook the tapioca pearls separately according to package instructions until translucent. Rinse and set aside.
2. In a large pot, combine water and coconut milk.
3. Add taro, sweet potato, and purple yam. Simmer for 10–12 minutes or until slightly tender.
4. Add jackfruit strips and saba bananas.Stir gently and cook for another 5 minutes.
5. Pour in the coconut cream.
6. Add brown sugar and a pinch of salt.Stir until the sugar dissolves.
7. Add bilo-bilo balls and cooked sago.
8.Continue cooking until all ingredients are soft, flavors blend, and the broth becomes thick and creamy (about 8–10 minutes).
9. Taste and adjust, add more sugar if needed, or a splash of water if it becomes too thick.
10. Serve warm in bowls with a smile :)
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