Binagol, also named binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several variations of this recipe, some makes use of chocolate flavors and some with nuts and butter. This recipe is the less difficult model, although.
The Taro root mixture is contained in polished coconut shells, therefore the name binagol from the root word “bagol”, a visayan time period which basically suggests coconut shells. For the reason that of the abundance of coconut trees in this tropical nation, you will surely locate several types of delicacies using coconuts as packaging. Cooking this recipe might be a monotonous approach but the concluded solution is worthy of the effort and hard work.
- 1 cup wealthy coconut milk (from 2 medium coconuts)
- ¾ cups raw gabi or Taro root (shredded)
- ¾ cup brown sugar
- ½ can comprehensive product condensed milk
- 4 egg yolks
- wilted banana leaves
- 4 medium coconut shells (cleaned)
- string for tying
- Combine shredded Taro root, coconut milk and brown sugar. Position in a thick-bottomed pan and cook dinner more than medium warmth for about 6 minutes though stirring continually. Minimize warmth to small and go on cooking for ten far more minutes.
- Increase the condensed milk and cook dinner for one more 20 minutes more than small warmth, stirring repeatedly.
- Fill the shells with the cooked mixture. In the heart, make a well and drop 1 raw egg yolk for each. Include best with the cooked Taro mixture and spread smoothly. Fill quite near to the coconut shell’s brim.
- Use two levels of the wilted banana leaves to address the stuffed coconut shells and use the strings to tie securely.
- Steam for half an hour.