Here’s a classic Filipino dessert: Binignit—a warm, sweet, creamy stew made with root crops, coconut milk, and tapioca pearls. Perfect for rainy days or Holy Week traditions.
🥥 Binignit (Filipino Coconut Sweet Stew)
Ingredients (serves 4–6)
- 2 cups coconut milk (fresh or canned)
- 1 cup glutinous rice flour or small tapioca pearls
- 1/2 cup sugar (adjust to taste)
- 1/2 cup purple yam (ube), sweet potato, or taro, cubed
- 1/2 cup banana (saba or plantain), sliced
- 1/2 cup jackfruit (optional)
- 1/2 cup taro or sweet potato cubes
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
1. Prepare the ingredients
- Peel and cube root crops (sweet potato, taro, purple yam) into small, even pieces.
- Slice saba bananas and jackfruit strips.
2. Cook the root crops
- In a pot, combine coconut milk and root crops.
- Bring to a gentle boil over medium heat.
3. Add tapioca or glutinous rice
- Stir in small tapioca pearls or rice flour mixture gradually.
- Cook until pearls become translucent and root crops are tender (about 15–20 min).
4. Sweeten and flavor
- Add sugar and a pinch of salt. Adjust sweetness to taste.
- Stir in banana, jackfruit, and vanilla extract if using.
- Simmer 5 more minutes until fruits are soft but intact.
5. Serve
- Serve hot for a comforting dessert, or chilled for a cool treat.
🔥 Tips
- Stir frequently to prevent the coconut milk from curdling.
- You can add sweet corn or yam balls (ube balls) for extra texture.
- Binignit thickens as it cools—add a little water or coconut milk when reheating.
- Traditionally served during Holy Week, especially in the Visayas and Mindanao regions.
If you want, I can give you a step-by-step Visayan-style Binignit recipe that’s extra creamy and colorful, perfect for festive occasions.
Do you want me to do that?
