Binignit Recipe (Sweet Stew Recipe)
Enjoy the must-try famous Filipino hot dessert Binignit. It is made of varieties of tubers like sweet potatoes, taro, bananas, tapioca pearls and coconut milk.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 45 minutes
Origin of the dish
Binignit is a famous dessert soup originated from the Philippines. It is often referred as “hot halo-halo” because both mostly have the same ingredients, it’s just that halo-halo is a cold dessert. Binignit is famous because of its sweet creamy soup and other ingredients mostly made from tuberous roots, tapioca pearls and coconut milk. Cooking binignit is easy and simple. Everything is cooked together provided that they are prepared beforehand. So enjoy eating and satisfy your sweet-hot cravings.
When is Binignit Typically Served?
Binignit is typically served as in between snack by most Filipinos. It is commonly prepared during Holy Week, especially Good Friday where most people are fasting and refrain from meat. However, since Filipinos are so fond of merienda or in-between snack, they just usually cook binignit on normal days where their cravings for sweet hot soup are at its highest. As well as during cold or rainy season, where a bowl of binignit surely gives you warmth.
Kitchen Utensils Needed
You will be needing the following kitchen utensils in cooking the best binignit:
- Large cooking pan
- Ladle
- Chopping board
- Cutting knife
- Bowls
- Serving bowl
- Strainer
Binignit’s Primary Ingredients – Tuberous Roots: Sweet Potatoes, Taro Root.
Binigit are primarily made of various tuberous roots like sweet potatoes and taro root. These are very common root crops which are grown in tropical countries and can be bought in any supermarkets. They also contain high nutritional value and are rich in potassium, Vitamins C and they are also good source of protein and amino acid.
Interesting Facts
- Potato is the most popular tuber in the whole world.
- Binignit is mostly similar with Ginataang Halo-Halo, except that it just uses glutinous rice balls as part of its ingredients.
- Sweet potatoes top the chart as the highest beta carotene content, which helps in keeping good heart health and preventing heart diseases.
Tips and Tricks When Making Binignit
- To make sure all ingredients are cooked evenly, cut them in uniform sizes.
- Do not boil the coconut milk for too long to prevent from curdling.
- Binignit leftovers can be kept for 3 days in an airtight container. Just add a bit of water when re-heating to loosen the consistency.
Ingredients
- 1/2 kg sweet potatoes, large diced
- 1/2kg taro root, large diced
- 5 pcs ripe *saba* bananas, diced
- 2 cups small tapioca pearls, cooked
- 1/4 kg brown sugar
- 3 cups coconut milk
- 10 cups water
- 1 cup *landang* (powdered buri palm starch) or native tapioca pearls (optional)
Directions
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In a cooking pot, put the sweet potatoes, taro root, and bananas. Pour water and turn on heat. Let boil.
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Boil for 20 minutes. then add the landang (powdered buri palm starch). Let boil for another 15 minutes.
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Add the cooked tapioca pearls and pour in the coconut milk.
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Add the sugar and stir. Simmer for 8 minutes then turn off heat. Serve hot and enjoy!
Now you’ve got the perfect merienda for cold weather and it’s so easy and simple. Plus it gives your loved ones’ the warmth not just in their tummy but as well as in their hearts. You can even make it more special by adding other ingredients such as jackfruit strips and glutinous rice, which are the commonly added ingredients in cooking binignit. You will surely love the sweetness and creaminess of every spoonful of taste. What a delightful treat!