Binignit


Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, and sweet potato, among other ingredients. It is comparable to various dessert guinataán dishes found in other regions such as bilo-bilo. Among the Visayan people, the dish is traditionally served during Good Friday of Holy Week.

Names

Binignit is also called giná-tan in Bikolano, tabirák in Mindanao Cebuano, alpahor in Chavacano, ginettaán' in Ilokano, ginat-an in Waray and Hiligaynon/Ilonggo, kamlo in western Iloilo, scramble in Tuguegarao City and linugaw in Bacolod.
Binignit is considered a type of lugaw and guinataán.

Preparation

The meat of a mature coconut is grated and the "thick" milk is extracted. Two cups of water are then added to the grated coconut, and a second extraction is made. This becomes the "thin" milk. This "thin" coconut milk extract is added to cubed kamote, gabi and ube, sliced ripe sabá bananas, langka, and tapioca pearls. Sometimes, young coconut meat strips are also added. This is simmered on low to medium heat, to prevent the coconut milk from curdling. Glutinous rice is added once the root crops have sufficiently softened and the mixture is brought to a boil; being stirred occasionally until done. Just before removal from the flame, the "thick" coconut milk is added.
The people of the neighboring island of Leyte use ingredients such as landang, jackfruit, and anise, and thicken it with milled glutinous rice. The vegetables and the pearl sago are cooked in a mixture of water, coconut milk and landang, and sweetened by muscovado or brown sugar.

Cultural significance

A popular afternoon snack, it is best served when hot. Others serve it chilled or even frozen, eating the dessert much like ice cream. Among the Visayan people, the soup is also widely cooked and eaten for the Holy Week, especially during Good Friday when observant Catholics fast and avoid meat.