Filipino Recipes – Binago (Dessert) Recipe – Pinoy Food

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Binago, also called binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several versions of this recipe, some using chocolate flavors and some with nuts and butter. This recipe is a simpler version, though.

The mixture Taro root is found in polished coconut shells, so Binago name from the root word “bago”, the Visayan term which literally means coconut shells. Because of the abundance of coconut trees in this tropical country, you will surely find many kinds of delicacies with coconuts and packaging. Cook this recipe can be a tedious process, but the finished product is worth the effort.

Ingredients:

  • 1 cup rich coconut milk (from 2 medium coconuts )
  • ¾ cups raw Gabi or taro root (shredded)
  • ¾ cup brown sugar
  • ½ can of full cream condensed milk
  • 4 egg yolks
  • wilted banana leaves
  • 4 medium coconut shells (clean)
  • string to tie

Cooking Instructions:

  • Combine shredded taro root, coconut milk and brown sugar. Set in a thick-bottomed pan and cook over medium heat for about 6 minutes, stirring constantly. Reduce heat and go on cooking for 10 minutes.
  • Add condensed milk and cook for another 20 minutes over low heat, stirring constantly.
  • Fill shells with cooked mixture. In the center, do well and drop 1 raw egg yolk for each. Cover top with the cooked taro mixture and spread well. Fill very close to the brim coconut shell is.
  • The use of two layers of wilted banana leaves to cover the filled coconut shells and use strings to tie securely.
  • Steam half an hour.

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Source by Jasmine Enerlan

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