It's Good Friday. It is also the only time of the year when you see this delicious delicacy cooked in homes.
Filipinos, a big percentage of whom are Catholics, are pretty religious to fasting meat during this season. I can say our ancestors are very creative in mixing everything non-meat into this sweet delicacy.
Here's how to make your own binignit with these ingredients:
1 pc white gabi, cubed
1/2 cup sugar
2 pcs yellow camote, cubed
5pcs of banana, sliced
1/2 tsp salt
1 pc ube or taro, cubed
4 tbsps landang or tapioca
4 pcs ripe cardaba or semi-ripe plantain, sliced
2 cups coconut milk
1 cup coconut milk, diluted with water
- Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.
- Add sugar, salt, and landang (or tapioca).
- Simmer until all ingredients are tender and mixture is thick.
- Add 2 cups coconut milk. Cook in medium heat.
- Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
- Serve hot.