My Version of Binignit - Ginataang Halo-halo Filipino Food

Now I am delighted to introduce another recipe that is popular and common food from the Visayas region of the Philippines. I love to showcase our own way of cooking. You can check my previous writing about the recipe for Pork Humba.

Binignit is traditionally cooked with coconut milk and root crops namely: ubé , gabi (tarro) , sweet potato, and saba along with other ingredients such as landang, sago and vanilla. The term binignit is used by Cebuano speaking areas. A common Good Friday food for Cebuanos. This is a Filipino merienda or afternoon snack. Other regions of the Philippines have different name of this dish like in Manila they call it Ginataang Bilo Bilo . Alternative names across the region are wit-wit, giná-tan, tinunuan, alpahor, ginettaán, ginat-an, ginat-ang lugaw, pinindot, ginataang bilo-bilo, ginataang halo-halo. It’s tastier when you use firewood in cooking Binignit. Firewood has been shown more economic than electric heat thus lowering utility cost.

Ingredients:

sweet potato coconut milk water gabi or tarro ubè saba landang sago or pearls vanilla sugar

Note: No exact measurement for the ingredients. It’s up to you.

Preparation:

Step 1 : Peel the sweet potato , gabi or tarro , ube and saba. Cut the ingredients into similar sizes.

Step 2: Squeeze the shredded coconut meat to produce milk. Set aside. You can also use coconut milk in a can if you want it to be more convenient. I personally used the shredded because it is pure and without preservatives.

Step 3: Put the water in a large pot and then add the sweet potato,gabi and ube. Put the sago and landang to mixture. Let it boil.

Step 4: Once the ingredients are tender add the coconut milk which is prepared beforehand. Bring to boil. Then add the saba.

Step 5: Add the sugar and vanilla, adjust the sweetness according to your preference.
Step 6: Transfer to a serving plate.

Enjoy the richness, luscious, creamy texture, and nuttiness of this classic dish. Try this dish and let me know how you like it.