Binignit (Filipino Dessert Soup)

katrine2706
Silver Post Medal for All Time! 449 Posts

bowl of Binignit This is the thriftiest snack for me. During holy week "binignit" is what we eat usually every Good Friday. And we cook them in huge pots. A kilo of each kind of ingredient can serve 30-50 individuals that's why most Filipinos choose to sell this food in the market. It costs less but gives you good income.

This is almost similar to the famous halo2x the difference is that halo2x is cold and binignit is hot and cooked in coconut milk.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 30-50 individual bowls

Ingredients:

1 cup large tapioca pearls
1 kg banana (saba)
1 Tbsp salt to enhance taste
1 kg purple yam
1 kg taro
1 kg sweet potato
1 liter water
3 cups coconut milk (2nd batch)
1 cup pure thick coconut milk
500 g brown sugar
2 Tbsp vanilla extract
optional ingredients:
2 cups gloutinous rice
2 cups shredded jackfruit
1 cup evaporated milk

Note: 2nd batch of coconut milk is when you press the grated coconut mixed with water. Pure coconut milk is pressed grated coconut without adding some water.

Steps:

Soak tapioca pearls overnight before cooking.

Use a large pot. Start with half a liter of water along with the tapioca pearls. See if it comes out clear and you're ready for the next step.

When pearls are ready, start adding the purple yam and the taro. Gradually stir to avoid ingredients from sticking to the bottom of the pot.

Wait until yam and taro are slightly tender then add in banana and sweet potato.

When ingredients are in perfect texture you can start pouring the second batch of coconut milk. Then the pure thick coconut milk.

Gradually add the rest of the water only when soup becomes too thick.
When it simmers mix in sugar, salt and vanilla extract and continue stirring until soup becomes thick enough.