For hundreds of years, Filipinos celebrate Holy week or Semana Santa as a family. Semana santa is spent with the family visiting churches, praying together and enjoying Binignit. Food can bring people together in a way nothing else could.
A Cebuano Binignit is a merry mix of fruits and vegetables with coconut cream. Served hot and traditionally enjoyed during the Holy week. Below is an easy guide to make the Cebuano favorite — Binignit.
· 1 Sipi Saging na Saba
· ½ kilo Ube or Purple yam
· 2 big pcs of Kamote or Sweet Potato
· ¼ kilo Landang
· ¼ kilo Brown sugar
· 2 grated Coconuts
What makes it truly Cebuano is the ingredient called Landang. Landang, comes from the Buli Tree, a type of palm found in the Philippines and other tropical countries. This tree only flowers once in its life and then dies. Landang is gathered from inside of the trunk. At first glance, landang looks like shrunken, flattened sago.
1. Prepare the Coconut milk – add 1 cup of water to the shredded coconut. (Ratio: 1 cup water for every whole coconut.) Set aside the first pressing. Do another round and set aside second pressing.
2. Cut the Saging na Saba, Ube and Kamote into cubes.
3. Wash landang and soak in water to soften.
4. In a deep pot, put 3 cups of second pressing of coconut cream with the banana to simmer.
5. After occasional stirring, add sweet potato and purple yum are then added.
6. After 5 minutes, add the Landang. Stir constantly to prevent the Landang from sticking to the bottom of the pot.
7. Add 1 cup sugar
8. Pour in the 3 cups of the first pressing of coconut cream
9. Taste for sweetness. Serve hot.
This article is brought to you by Argao Royal Palms by PrimaryHomes.