Binignit

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Binignit
Binignit.jpg
Bilo-Bilo Dessert (Philippines).jpg
Top: Binignit with saba bananas, taro, jackfruit, and ube (purple yam); Bottom: Bilo-bilo, a binignit variant that uses pearl sago
Alternative names giná-tan, tinunuan, alpahor, ginettaán, ginat-an, ginat-ang lugaw, pinindot, ginataang bilo-bilo, ginataang halo-halo
Course Dessert
Place of origin Philippines
Region or state Visayas, Mindanao
Serving temperature Hot or cold
Main ingredients Coconut milk, saba, taro, sweet potato, pearl sago, landang
Variations Bilo-bilo
Cookbook: Binignit  Media: Binignit

Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made by Visayans with slices of sabá bananas, taro, and sweet potato.[1][2][3] It is comparable to various savoury guinataán (coconut milk-based) dishes found in other regions such as bilo-bilo.

Names[edit]

Binignit is also called giná-tan in Bikolano, tabirák in Mindanao Cebuano, alpahor in Chavacano, ginettaán' in Ilokano, ginat-an (or ginat-ang lugaw) in Waray and Hiligaynon/Ilonggo, and kamlo in western Iloilo.

Preparation[edit]

The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are added to the grated coconut and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed kamote (sweet potato), gabi (taro) and ube (purple yam), sliced ripe sabá (plantain) and langka (jack fruit), and tapioca pearls. Sometimes, young coconut meat strips are also added. The mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.

The people of the neighbouring island of Leyte usually include landang[4] (palm flour jelly balls), jackfruit,[4] and anise, and thicken it with milled glutinous rice. The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and landang, and sweetened by muscovado or brown sugar.

Consumption[edit]

The soup is usually cooked and eaten during Holy Week,[4] especially during Good Friday when observant Catholics fast and avoid meat. A popular afternoon snack, it is best served when hot. Others serve it chilled or even frozen, eating the dessert much like ice cream.

See also[edit]

References[edit]

  1. ^ "Cebuano Binignit Recipe". Pinoy Recipes. Retrieved 2009-02-25. 
  2. ^ "Filipino Recipe". Online Resources. Archived from the original on 2011-07-23. Retrieved 2010-04-03. 
  3. ^ "Binignit and Biko". Everything Cebu. Retrieved 2010-04-03. 
  4. ^ a b c "Archived copy". Archived from the original on 2015-04-06. Retrieved 2015-06-07.