Binagol, also called binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several versions of this recipe, some using chocolate flavors and others using nuts and butter. However, this recipe is the simplest version.
The taro root mixture is contained in polished coconut shells, hence the name binagol from the root word “bagol”, a Visayan term that literally means coconut shells. Due to the abundance of coconut trees in this tropical country, you are sure to find many kinds of delicacies using coconuts as packaging. Cooking this recipe can be a tedious process, but the end product is worth it.
Ingredients:
- 1 cup rich coconut milk (from 2 medium coconuts)
- ¾ cups raw gabi or taro root (grated)
- ¾ cup brown sugar
- ½ can of whole condensed milk
- 4 egg yolks
- withered banana leaves
- 4 medium coconut shells (cleaned)
- thong to tie
Cooking instructions:
- Combine the grated taro root, coconut milk, and brown sugar. Place in a heavy bottomed pan and cook over medium heat for about 6 minutes while stirring constantly. Reduce heat to low and continue cooking for 10 more minutes.
- Add the condensed milk and cook for another 20 minutes over low heat, stirring continuously.
- Fill the shells with the cooked mixture. In the center, make a well and drop 1 raw egg yolk for each. Top with cooked taro mixture and spread gently. Fill very close to the edge of the coconut shell.
- Use two layers of wilted banana leaves to cover the stuffed coconut shells and use the strings to tie them securely.
- Steam for half an hour.