One of the most famous food that would be mentioned when we talk about the Lenten season is BINIGNIT. It is a Visayan “dessert soup” so you can think of it as panghimagas but only served hot. Its mix of fruits and other carbs is enough to fill your tummies this Holy Week! Here’s how you can make BINIGNIT. It’s simple!
What You Need
- 4 cups coconut milk
- 2 cups water
- ½ cup glutinous rice
- 4-5 pieces of taro, peeled and cut into bite-sized cubes
- 4-5 pieces purple yam, peeled and cut into bite-sized cubes
- 2 medium kamote, peeled and cut into bite-sized cubes
- 2 pieces saba bananas, peeled and cut into cubes
- 1 cup cooked sago
- 1 cup ripe jackfruit, shredded
- 1 cup coconut cream
- ½ cup brown sugar
What To Do
- Set the pot to medium heat and pour in coconut milk and water and simmer. Do not boil as milk will curdle.
- Add the glutinous rice and stir occasionally for 8-10 minutes. Add the taro, purple yam, and kamote. Cook for another 15-20 minutes, stirring once in a while.
- Add bananas, sago, jackfruit, coconut cream, and brown sugar and stir to combine. Cook for another 8-10 minutes while stirring occasionally.
- You can either serve it hot or cold.