- 1 Cup taro root
- 1 Cup Thick coconut milk
- 3/4 Cup brown sugar
- 1/2 Can condensed milk
- 4 Egg yolks
- Banana leaves
- 4 Coconut shells
- Cooking twine
Binagol is made of a talyan root that has been crushed or grated, a type of root crop similar to taro. Mixed with coconut milk, condensed milk, sugar and cooked like a sticky cake, steam in coconut shell and wrapped tied in banana leaves that covers it.
- In a non stick pan, combine shredded taro root, coconut milk and brown sugar.
- Cook over medium heat for about 6 minutes while stirring constantly.
- Reduce heat to low and cook for another 10 minutes.
- Add condensed milk and cook, stirring continuously for another 20 minutes.
- Fill each coconut shell with mixture, Make a well in the center and drop raw egg yolk.
- Cover the top with mixture and spread smoothly.
- Layer two pieces of banana leaves to cover the filled coconut shells and tie securely.
- Place in a steamer, cover and cook for another half an hour.
Cooking Tips :
- You can add your choice of chopped nuts.
- Small Cereal bowl can be use if coco shell is not available.
- Making a layered binagol, you may add grated purple yam or cassava.
Watch Binagol cooking video :
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