Ingredients with Measurements:
- 1 cup glutinous rice balls
- 1 cup sweet potato, peeled and cubed
- 1 cup taro, peeled and cubed
- 1 cup jackfruit, sliced
- 1 cup ripe banana, sliced
- 1 cup coconut milk
- 1 cup water
- 1/2 cup brown sugar
- 1/2 cup ube (purple yam), peeled and cubed
- 1/4 cup tapioca pearls
- 1/4 cup sago pearls
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, combine water, coconut milk, and brown sugar. Stir until the sugar is dissolved.
2. Add the sweet potato, taro, and ube. Cook for 10 minutes or until the vegetables are tender.
3. Add the glutinous rice balls, tapioca pearls, and sago pearls. Cook for another 10 minutes or until the rice balls are cooked and the pearls are translucent.
4. Add the jackfruit and banana. Cook for 5 minutes or until the fruits are soft.
5. Serve hot or cold.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Cook on medium heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 345
Fat: 10g
Carbohydrates: 62g
Protein: 4g
Fiber: 4g
Sugar: 29g
Substitutions for ingredients:
- Instead of ube, you can use sweet potato or purple sweet potato.
- Instead of jackfruit, you can use mango or pineapple.
Variations:
- You can add mung beans or red beans for additional protein.
- You can add pandan leaves for a fragrant flavor.
Tips and tricks:
- Make sure to stir the pot occasionally to prevent sticking.
- Adjust the sweetness to your liking by adding more or less sugar.
- You can use canned coconut milk if fresh coconut milk is not available.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on low heat until heated through.
Presentation ideas:
Serve in a bowl with a spoon.
Garnishes:
- Top with toasted coconut flakes.
- Add a scoop of vanilla ice cream.
Pairings:
- Serve with toasted bread or crackers.
- Pair with a hot cup of tea or coffee.
Suggested side dishes:
- Serve with grilled or roasted meats.
- Pair with a fresh salad.
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk.
- If the mixture is too thin, add more glutinous rice balls or tapioca pearls.
Food safety advice:
- Make sure to wash all vegetables and fruits before using.
- Store leftovers properly in the refrigerator.
Food history:
Binignit is a traditional Filipino dessert that is commonly served during Lent. It is made with a variety of root vegetables, fruits, and pearls.
Flavor profiles:
Binignit with ube has a sweet and creamy flavor with a hint of earthiness from the root vegetables.
Serving suggestions:
Serve hot or cold as a dessert or snack.
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Region: Filipino