Binagol – A Visayan Delicacy
What is Binagol? Binagol is from Western Visayas. Binagol is a delicacy made from the root crop “Taro” or “GABI” in Filipino language. The name Binagol came from the word “bagol” which means coconut shell. Binagol is a Filipino delicacy which is made from grated taro mixed with different ingredients like sugar, coconut milk, and condensed milk. The mixture is then cooked in a coconut shell (bao), covered with banana leaves, tied with strings to secure and steamed for about 1 hour. The art of eating Binagol according to some locals is to scoop it under the bottom core first before eating the top. The bottom part is the most delicious part of Binagol. It contains the mixture of yolk, taro, condensed milk, coconut milk and the crust part can give you a different taste of dull sweetness. It is actually more delicious than you can see in the picture. Happy cooking and enjoy!
- ¾ cups shredded raw gabi (Taro root)
- 1 cup thick coconut milk (from 2 medium coconuts)
- ¾ cup brown sugar
- 4 clean medium coconut shells (4½ ″ diameter and 2″ high)
- ½ can full cream condensed milk
- 4 egg yolks
- Wilted banana leaves
- String for tying
- In a large pan, combine first three ingredients (gabi, coconut milk, brown sugar) and cook over medium heat for about 6 minutes with continuous stirring.
- Adjust heat to low and continue to mix for 10 minutes. Pour in condensed milk, mix it well for about 20 minutes more. Constant stirring is required to prevent scorching at the bottom. Turn off heat and transfer into prepared coconut shells.
- Fill each coconut shell with the mixture. Dig a small slope in center of the mixture and drop 1 raw egg yolk in each coconut shell.
- Cover the egg yolk with another tuber mixture (i-saklob sa ibabaw). Spread it out evenly on top until smooth on top. (Make sure to cover up to the rim of each shell).
- Place two layers banana leaves on top to cover the shell. Tie it securely with strings around the coconut shells. Then steam it for for 1 hour.
Serve and enjoy!