Binagol, also referred to as binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are quite a few versions of this recipe, some employs chocolate flavors and some with nuts and butter. This recipe is the less difficult edition, though.
The Taro root combination is contained in polished coconut shells, so the identify binagol from the root word “bagol”, a visayan phrase which pretty much suggests coconut shells. Mainly because of the abundance of coconut trees in this tropical place, you will surely come across a lot of types of delicacies utilizing coconuts as packaging. Cooking this recipe may well be a tedious procedure but the concluded item is worth the effort.
- 1 cup prosperous coconut milk (from 2 medium coconuts)
- ¾ cups raw gabi or Taro root (shredded)
- ¾ cup brown sugar
- ½ can total product condensed milk
- four egg yolks
- wilted banana leaves
- four medium coconut shells (cleaned)
- string for tying
- Merge shredded Taro root, coconut milk and brown sugar. Area in a thick-bottomed pan and prepare dinner about medium warmth for about six minutes even though stirring regularly. Minimize warmth to lower and go on cooking for 10 much more minutes.
- Insert the condensed milk and prepare dinner for yet another 20 minutes about lower warmth, stirring repeatedly.
- Fill the shells with the cooked combination. In the middle, make a nicely and fall 1 raw egg yolk for every single. Go over best with the cooked Taro combination and distribute smoothly. Fill really near to the coconut shell’s brim.
- Use two layers of the wilted banana leaves to cover the filled coconut shells and use the strings to tie securely.
- Steam for 50 % an hour.