Binagol

Binagol is a sweet delicacy that Samar, Leyte is fond of because of its main ingredient that they are abundant of. Talyan is a type of root crop that's the same as taro (gabi). Their only difference is that talyan is much bigger than taro because it has giant leaves and grows up to two-feet and lasts for 5-6 days if cooked as binagol. In our recipe we will use taro because it is more accessible and is avaiblable here in Manila.

photo source: wordpress

Ingredients:

3/4 cups shredded raw gabi Taro root

1 cup rich coconut milk 2 medium coconuts

3/4 cup brown sugar

4 clean medium coconut shells

1/2 can 1 oz full cream condensed milk

4 egg yolks

Wilted banana leaves

String for tying

Instructions:

• Mix the taro, coconut milk and the brown sugar. Cook over medium heat for 6 minutes while stirring constantly.

• Lower heat and continue cooking for 10 minutes.

• Add condensed milk and cook over low heat 20 minutes longer, stirring constantly.

• Fill each coconut shell with mixture.

• Fill each coconut shell with the mixture. Make a well in the mixture and drop 1 raw egg yolk in each coconut shell.

• Cover the egg yolk with another tuber mixture (i-saklob sa ibabaw). Spread it out evenly on top until smooth on top. (Make sure to cover up to the rim of each shell).

• Cover whole shell with two layers banana leaves and tie securely with strings.

• Steam half an hour

It can make 12 servings.

sources: Lutong Bahay Recipe

Kawaling Pinoy