It’s that time of the year.
Bring out the empty bowls, and may Cebuanos be blessed with a hearty serving of binignit. This is a snack so familiar, it needs no introduction. But in case you’ve forgotten how to make it — or just never learned — here’s a quick lowdown on how to whip up this Visayan treat that’s a Holy Week highlight. (Feel free to taste and make adjustments along the way.)
To make a batch for four, start by preparing your coconut milk in two ways: the first thick extraction (one cup) and the second, thinner one (three cups). Pour the thin coconut milk into a large pot and bring it to a gentle boil.
Stir in one-half cup glutinous rice and let it simmer, letting the grains bloom. Add one cup diced taro and one cup diced sweet potato — these take the longest to soften, and they deserve patience. (A timely opportunity for the penitent, if you will.)
Once the root crops are tender, toss in two sliced ripe saba bananas and one-half cup shredded jackfruit. Add in one-half cup cooked sago pearls, offering little pearls of chew to balance the mix. Sweeten with one-half cup brown sugar, or more, depending on how you like it.
Finally, pour in the thick coconut milk, stirring slowly and keeping the heat low. You want it to thicken, not curdle. This part is crucial. It’s when the dish starts to feel whole, warm and complete.
But hey, if you don’t have the time (or the patience) for serious kitchen duty, there’s no shame in getting some from your suki, neighbor or favorite restaurant. After all, binignit made by someone else still tastes like home — especially when it’s served with a little extra sago and bananas.
Binignit basics
Binignit is traditionally made with:
- Coconut milk (both thin and thick extractions)
- Glutinous rice (pilit)
- Saba bananas
- Sweet potatoes (kamote)
- Taro (gabi)
- Sago (tapioca pearls)
- Jackfruit (nangka)
- Brown sugar