• 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.  

Directions :

  • 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 :

  1. You can add your choice of  chopped nuts.
  2. Small Cereal bowl can be use if coco shell is not available.
  3. Making a layered binagol, you may add grated purple yam or cassava.

Watch Binagol cooking video :

Print Friendly

Incoming search terms:

  • binagol
  • binagol recipe
  • filipino kakanin recipes
  • how to make binagol
  • kakaibang binagol recipe
  • binagol recipe philippines
  • binagol recipe and procedure
  • recipe of binagol
  • anu pwede iflavor sa gelatin
  • kakaibang kakanin recipe