Hello food lovers,
We call this dish Binignit sometimes spelling is confusing you can use all vowel letters E or all vowel letters I or you can mix them too but it doesn't matter as long as you can pronounce it we can easily picture out.
Binignit is very famous in the Visayas region especially in Cebu where I live. They are very present during holly weeks and sometimes also in November for all saints and all souls day. They are commonly prepared because of the reason for "fasting" rather than eating rice and viand we usually eat binignit for fasting along with other delicacies.
Today was just an ordinary day but I'm making this recipe for you at the same time I am peddling this for a little profit too so don't be shock with the amount of the ingredients and if you are interested to try this recipe just feel free to adjust the ingredient used.
INGREDIENTS
- 1 kilo sweet potato (kamote)
- 1 cup rice (you can use glutinous rice flour)
- 1/2 kilo brown sugar
- 1 cup native tapioca (landing)
- 3 pack colourful tapioca (sago)
- 1 tbsp salt
- 3 pieces ripe banana saba
- 4 cups coconut milk
- 6 pieces pandan leaves knotted for some aroma.
it's very good also to add on taro but I forgot to buy it so I have to cook without it today.
PREPARATION
- The very first thing I did in this procedure is that I work on the coconut. It needs hard work because I did it manually.from taking out the shell from the husk and grated to extract the coconut milk.
- Second is I peel off the sweet potatoes skin and also the banana.
I took 6 pandan leaves from my garden and make a knot as a substitute for vanilla extract since I forgot to buy some.
- Third, when everything was all peeled its time to slice the sweet potatoes and banana, washed the tapioca and rice thoroughly and extracted 4 cups of the first extraction from the matured coconut meat. set aside for the second extraction
COOKING PROCEDURES
- I used the second extraction from the coconut meat as water .In a cauldron I first simmer the rice and and landang (native tapioca) since they are the hardest ingredients together with the pandan leaves to extract the aromas.
- when it boils and the rice started to be cooked it's time to follow the sweet potatoes.
- If the sweet potatoes are all the soft time to add on banana simmer for 2 minutes and follow the colourful tapioca (sago)
- combine the first extracted coconut milk. let it boil.
- Lastly, add on salt and sugar for the taste.
The finished dish
I took some for my kids to have and also for me to take photos for you and packed the rest for peddling.
