Benignit is one of the sweetest dessert that is especially served during Holy Week. It is combined with tapioca pearl, banana, sweet potato, glutinous rice, taro, jackfruit, it traditionally includes landang, a palm flour jelly balls made from the buli tree and coconut milk. You can add muscovado sugar for its distinct flavor. It’s rich, creamy, and delicious as a midday snack or after-meal dessert.
Since it is Holy Thursday, mostly Filipino are busy buying these nutritional dessert. You would see how many stalls are in the corner waiting for more customers.
If you wanna get rid of the massive people upon buying benignit ingredients. You can start waking up at earlier time in the morning to avoid hassle.
#Prep Time: 15 mins
☑ 3 cans (13.5 ounces each) coconut milk
☑ 2 cups water
☑ 1/2 cup glutinous rice
☑ 1 cup taro, peeled and cut into 1-inch cubes
☑ 2 cups purple yam, peeled and cut into 1-inch cubes
☑ 2 cups sweet potatoes, peeled and cut into 1-inch cubes
☑ 2 (saba) bananas, peeled and cubed
☑ 1 cup cooked pearl sago
☑ 1 cup jackfruit strips
☑ 1/2 cup muscovado or brown sugar
In a pot over medium heat, combine coconut milk and water. Bring to a simmer.
Add glutinous rice and cook, stirring occasionally, for about 10 to 15 minutes.
Add gabi, purple yams and kamote. Cook, stirring occasionally, for about 15 to 20 minutes or until tender.
Add bananas, sago, jackfruit, coconut cream, and sugar. Stir to combine.
Continue to cook for about 8 to 10 minutes or until rice, tubers, and fruits are completely cooked and liquid begins to thicken.
Serve hot or cold.
Cut everything in the same sizes. Including, banana, sweet potatoes and taro.
Cook the coconut milk in a gentle simmer and do not bring to a boil to keep from curdling or separating.
