Traditional Filipino Binignit Recipe: A Delicious and Nutritious Dessert Soup

Ingredients

  • 2 cups sweet potato, cubed
  • 1 cup taro root (gabi), cubed
  • 1 cup purple yam (ube), cubed
  • 2 ripe plantains (saba), sliced
  • 1 cup jackfruit (langka), sliced
  • 2 cups coconut milk
  • 1 cup water
  • 1 cup cooked glutinous rice
  • 1 cup tapioca pearls
  • 1/2 cup granulated sugar

Steps and instructions

  1. Peel and slice the sweet potato, taro root, purple yam, plantains, and jackfruit into bite-sized pieces.
  2. In a large pot, pour in the coconut milk and water. Bring it to a simmer over medium heat.
  3. Add the sweet potato, taro root, and purple yam to the pot. Stir well and let it cook for about 10 minutes.
  4. Add the plantains, jackfruit, cooked glutinous rice, and tapioca pearls into the pot. Stir gently to combine.
  5. Reduce the heat to low, cover the pot, and let the mixture simmer for about 20 minutes or until the root vegetables are tender and the tapioca pearls become translucent.
  6. Stir in the sugar gradually, adjusting the sweetness according to your preference.
  7. Let the mixture cook for another 5 minutes until the sugar is fully dissolved, then remove from heat.
  8. Allow the binignit to cool before serving. It can be served either warm or chilled.

Tools for making

  • Large pot - You will need a large pot to cook and simmer the binignit.
  • Knife - A knife will be necessary for peeling and slicing the sweet potato, taro root, purple yam, plantains, and jackfruit.
  • Cutting board - A cutting board provides a stable surface for chopping the ingredients.
  • Stirring spoon - A spoon or ladle will be used to stir the mixture while it cooks.
  • Measuring cups - Measuring cups are needed to accurately measure the coconut milk, water, glutinous rice, tapioca pearls, and sugar.

Recipe variations

  • Adding cooked sago pearls or boba pearls for additional texture.
  • Adding sliced ripe mango or banana for a fruity twist.
  • Replacing the glutinous rice with cooked rice noodles for a different texture.
  • Using coconut cream instead of coconut milk for a richer flavor.
  • Adding pandan leaves or pandan extract for a fragrant aroma.
  • Including sweetened condensed milk for a creamier and sweeter taste.
  • Adding a pinch of salt to balance the sweetness.
  • Adding crushed ice or serving it over crushed ice for a refreshing dessert.
  • Including roasted peanuts or toasted sesame seeds as toppings for added crunch.
  • Making it vegan-friendly by using a plant-based milk substitute instead of coconut milk.

Recipe overview

Binignit is a popular dessert soup from the Visayas region of the Philippines. This delicious and hearty dish is traditionally served during the Holy Week, but can also be enjoyed at any time of the year. The mix of sweet root vegetables, plantains, jackfruit, and glutinous rice simmered in coconut milk, gives this dessert a unique, comforting flavor. With a sweet and creamy base, complemented by a variety of textures from the different ingredients, Binignit promises a delightful eating experience. This recipe will guide you through the process of making a comforting bowl of Binignit right at your own kitchen. Enjoy it warm straight from the pot, or chilled for a refreshing treat.

Common questions

  1. Can I use canned coconut milk instead of fresh? Absolutely! Canned coconut milk works well for this recipe. Just make sure to shake the can well before using.
  2. Can I substitute the tapioca pearls with something else? Yes, you can substitute tapioca pearls with cooked sago pearls or small pearl tapioca if you prefer.
  3. How can I make the binignit sweeter? If you prefer a sweeter binignit, you can increase the amount of sugar or use a different type of sweetener such as brown sugar or palm sugar.
  4. Can I add other fruits or ingredients? Absolutely! Binignit is versatile, and you can add other fruits like sweet corn, sago, or even kidney beans if you like.
  5. Can I make binignit in advance? Yes, you can make binignit in advance. It can be stored in the refrigerator for up to 3 days. Just reheat it gently before serving.

Serving dishes and utensils

  • Large pot - Used to cook the binignit mixture.
  • Knife - For peeling and slicing the vegetables and fruits.
  • Cutting board - To provide a stable surface for cutting the ingredients.
  • Measuring cups - To accurately measure the sweet potato, taro root, purple yam, coconut milk, water, sugar, and glutinous rice.
  • Spoon - For stirring the mixture while cooking.

Origin stories

Binignit originates from the Visayas region in the Philippines. It's a traditional dessert served during the Lenten season, particularly on Good Friday when the consumption of meat is prohibited by the Catholic Church. This sweet, hearty stew showcases the rich and diverse agricultural heritage of the Philippines, featuring a medley of root crops, plantains, and jackfruit, all simmered in coconut milk. The inclusion of glutinous rice and tapioca pearls gives it a delightful texture, while the balance between the naturally sweet fruits and added sugar creates a comforting, indulgent treat. Although originally served during Lent, Binignit has found its way into everyday Filipino dessert repertoire due to its popularity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.