ECL Cooking Diaries #1 (Binignit)

_"Binignit"
The famous sweet snacks at this time of the season.

Below are the main ingredients:_

1) Gabi or the "Taro Plant"

2) Camote or sweet potatoes & banana

3) bilo-bilo (a mixture of glutinous rice and water)

4) landang - I don't know the specific English word for this one, and I searched it on google. It's powdered buri palm starch. :)

5) Malagkit Rice or Glutinous Rice

6) Shredded Coconut - Just add an amount of water to this one and squeeze until you can see to it that milk has been fully extracted.

7) Colorful Sago or pearls

How’s your lenten season going so far? Do you also look forward for a “hot special Binignit” during holy week? Are you a fan of this hot dessert too? If you are, then this post is for you. 😉

Binignit is traditionally served during this time of the year. It is mostly known as one of the best hot desserts here in Central Visayas. I'm gonna share with you how we make this one.

As you can see in the photos above, those are the main ingredients. I wasn't able to take a photo of other ingredients, such as; sugar and condense milk because I am in a hurry and a bit excited about cooking this one.

Here’s the step by step process:

1. Peel off all the necessary ingredients needed to be peeled and wash them;
2. In a big cooking pot, put the landang and malagkit rice with half-full water. Let it boil:
3. Put the gabi. Once it’s softened, put the banana, sweet potato, bilo2x (glutinous rice), sago and sugar. Let it boil again:
4. Put the coconut milk and condensed milk:
5. Wait again to boil and taste it.
   Voila! That’s it! As simple as that. 😉

Have a blessed weekend to y’all.