Binagol, additionally referred to as binangol, is a candy delicacy originating from Leyte, an island within the Visayas. There are a number of variations of this recipe, some makes use of chocolate flavors and a few with nuts and butter. This recipe is the less complicated model, although.
The Taro root combination is contained in polished coconut shells, thus the title binagol from the basis phrase “bagol”, a visayan time period which accurately means coconut shells. Due to the abundance of coconut timber on this tropical nation, you’ll absolutely discover many sorts of delicacies utilizing coconuts as packaging. Cooking this recipe could also be a tedious course of however the completed product is definitely worth the effort.
Elements:
- 1 cup wealthy coconut milk (from 2 medium coconuts)
- ¾ cups uncooked gabi or Taro root (shredded)
- ¾ cup brown sugar
- ½ can full cream condensed milk
- 4 egg yolks
- wilted banana leaves
- 4 medium coconut shells (cleaned)
- string for tying
Cooking Directions:
- Mix shredded Taro root, coconut milk and brown sugar. Place in a thick-bottomed pan and prepare dinner over medium warmth for about 6 minutes whereas stirring consistently. Cut back warmth to low and go on cooking for 10 extra minutes.
- Add the condensed milk and prepare dinner for one more 20 minutes over low warmth, stirring constantly.
- Fill the shells with the cooked combination. Within the heart, make a nicely and drop 1 uncooked egg yolk for every. Cowl prime with the cooked Taro combination and unfold easily. Fill very near the coconut shell’s brim.
- Use two layers of the wilted banana leaves to cowl the crammed coconut shells and use the strings to tie securely.
- Steam for half an hour.
