Binignit/Taberak

This native dessert is very popular in visayas and mindanao area specially during the lenten season when meat is forbidden to be consumed. this recipe is from my Grandma who sells binignit for more than 20 years. she is known to have the best binignit in town.




Ingredients
2 cups of cubed sweet potatoes (camote)
1 cup of cubed taro (gabi)
2 cups of cubed banana (saba)
1 1/2 cups of sago (3 different colors, 1/2 cup each)
1 landang
1 1/2 cup of glutinous rice grounded like dough
3/4 yams (ube)
2/3 cup nangka (cut into stripes)
1 cup brown sugar
2 cups of pure coconut milk
1/2 cup of rice


in a pot boil the rice and landang. after 3 minutes add the taro, ube and potatoes. when its almost cook add the banana and rounded glutinous rice then follow the sago. let it cook until soup is sticky. add the langka and sugar then the coconut milk. simmer for a few minutes. serve while hot.


tips: the langka makes the binignit aromatic and very appetizing.
making the balled glutinous rice is simple. soak the rice in water for an hour then ground it. form into balls.