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

Procedures:

1. Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.
2. Add sugar, salt, and landang (or tapioca).
3. Simmer until all ingredients are tender and mixture is thick.
4. Add 2 cups coconut milk. Cook in medium heat.
5. Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
6. Serve hot.