Hey guys I will share with you all the recipe on how to make binignit (in Bisaya) or ginataan (in Tagalog) in our own recipe. It’s just really simple and quick. Here’s the list of ingredients that we use. I hope that it will be easy for you to get it.
- 6 cups coconut milk
- 8 cups of water
- 2 cups of brown sugar
- 1/4 lb langka (jackfruit) julienne cut
- 4 pieces of banana (Saba here in the Philippines) (plantains) cut into cubes
- 3 pieces of sweet potato (kamote) cut into cubes
- 1/4 lb landang
- 1/2 lb of ground sweet rice
- 1 lb sago (tapioca pearl or tapioca balls) different colors
*To make the dough balls, moisten the rice flour with water just until it sticks together. Roll the dough into 1/4 inch balls.
*On the side boil water for the sweet potato and banana to be cooked. It is better to cook it separately so that it will be quicker.
First put around 8 cups of water in the pot and let it boil. Then gently drop around half cup of sweet rice or regular sweet rice will do and the sweet rice dough balls, let it simmer until the rice becomes soft and the sweet dough balls will rise on top when its cooked.
Next, put the landang (not sure what you call that in Tagalog and English). When the landang softens put the coconut milk about 4 cups and let it simmer for about 15 minutes. Then, put the a cup and a half of sugar keep tasting it until you reach your desired sweetness. Really, it depends on how sweet you want it. Then, add the rest of the coconut milk and let it simmer for a few minutes. Next, drop the the tapioca balls and let it continue to simmer for 10 minutes and keep stirring it so that it will not stick to the bottom of the pot since the coconut milk makes it thicker. Then put the langka and let it simmer for maybe like 5 minutes, then put the pre-cooked banana and kamote and let it simmer for 5 minutes.Taste again if its the sweetness you want. Add sugar before it cools down.
Some people will put taro root (gabi) and ube or squah or pumpkin to the ginataan. Really, every household makes their own version of binignit. The one I’ve shown and wrote above is the the Bayoy/Martin household style of ginataan. Since I don’t eat gabi or squash that’s the reason I am not putting them in my ginataan. I will eat ube a little only.
Anyway I hope you will try to make some ginataan and you can share the way you cook it too. Happy eating you guys.