Here’s a classic, comforting Binignit recipe—a beloved Filipino Visayan dessert/sweet snack made with root crops, saba bananas, coconut milk, and jackfruit. It’s usually served warm, especially during Holy Week, but it’s delicious year-round!
🥥 Classic Binignit Recipe (Visayan Style)
🕒 Prep Time: 20 mins
🍲 Cook Time: 45 mins
👨👩👧👦 Servings: 6–8
📋 Ingredients:
Main ingredients:
- 1 kilo native tapioca or landang
- 2 cups coconut milk (1st extraction gata)
- 3 cups coconut milk (2nd extraction or diluted)
- ½ cup yellow sweet potato (camote), diced
- ½ ripe saba bananas, sliced½
- j½ ackfruit (langka), sliced (optional)
- 1 cup sago (tapioca), cooked
- ½ cup brown sugar (adjust to taste)
🍴 Instructions:
1. Cook the Sago:
- Boil water in a pot.
- Add sago pearls and cook until translucent (about 15–20 mins), stirring occasionally.
- Drain and set aside.
2. Pour in the landang in 1st Coconut Milk:
- Boil a half water in a large pot., cook the native tapioca, stir until in purest form like in a soup
- Pour in the 1st extraction of coconut milk (gata)
3. Simmer the Root Crops:
- Add sweet potatoes
- Bring to a simmer over medium heat and cook until softened (about 15–20 minutes).
4. Add Fruit & Sweeteners:
- Add sliced saba bananas, jackfruit, and brown sugar.
- Stir and cook for another 5–7 minutes.
5. Drop in the Sago:
- Add the cooked sago
6. Pour in the Gata (2nd Coconut Milk):
- Add the cooked sago.
- Simmer gently (~5 mins).
- Add the thick coconut milk
- Lower the heat and simmer (do NOT boil) for another 5–7 minutes until creamy.
7. Serve and Enjoy:
- Serve warm (traditional) or chilled (refreshing in summer!).
💡 Tips:
- You can swap out or add other ingredients like corn kernels, mung beans, or sticky rice.
- Adjust sweetness depending on your preference.
- Let it sit for a few hours to thicken more and allow flavors to deepen—some say it’s even better the next day!