Binagol (sweetened taro pudding with nuts) recipe
Posted on September 9th, 2009 by Toni
(4 votes, average: 4 out of 5)
Loading ...One of the delicacies found in Dagami, Leyte is Binagol. It is a sweetened taro pudding with nuts. is a recipe proudly from Philippines. This popular Filipino delicacy is made from talyan - a root crop species like gabi that grows and is imported from Palapag, Northern Samar. Binagol is mixed with eggs, coconut milk, sugar, butter, nuts and chocolate. It is packaged and steamed using banana leaves and polished coconut shells called “bagol,” hence the name “binagol.” It’s sweet and delicious.
Ingredients:
3/4 cups shredded raw gabi (Taro root)
1 cup rich coconut milk (2 medium coconuts)
3/4 cup brown sugar
4 clean medium coconut shells (4-1/2″ diameter and 2″ high)
1/2 can (1 oz) full cream condensed milk
4 egg yolks
Wilted banana leaves
String for tying
Directions:
1. Mix first three ingredients and cook over moderate heat for 6 minutes. Constantly stirring. Lower heat and continue cooking for 10 minutes.
2. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
3. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.
4. Steam half an hour. Makes 12 servings.
October 5th, 2009 at 4:46 am
How come the eggyolks in your recipe are only 4? Do u have to 1 eggyolk to each shell? If that’s the case, should it be 12 eggyolks since it will make 12 servings? Also, what is a tuber mixture? Is that the cooked ingredients from directions or producer 1 and 2?
October 5th, 2009 at 4:50 am
How come the eggyolks in your recipe are only 4? Do you have to use 1 egg yolk to each shell? If that’s the case, should it be 12 eggyolks since it will make 12 servings? Also, what is a tuber mixture? Is that the cooked ingredients from your recipe directions 1 and 2?
October 10th, 2009 at 10:24 am
You can follow the recipe. Once you’re done, fill the shells with the mixture you cooked. It depends on the size of the shells so it does not necessarily mean you have to put one eggyolk per shell given the egg yolks were already added in the mixture. I hope it makes sense to you. Feel free to ask additional questions. Thanks for visiting my blog.
December 20th, 2009 at 7:23 pm
Binagol making has been a Christmas activity for my family ever since my Leyte born grandfather passed the recipe to my father, aunts and uncles. No Noche Buena feast was complete without the binagol which for some strange reason was called wrongly as Ira-id in our family. I would not have known the correct name for this delicacy had I not moved to Isabel to work in the late 80’s. The exercise of making many dozens of these to feed a clan of 63 first cousins required the involvement of almost every single apo from the youngest gradeschooler to the older ones who have returned home from college for the holiday break. We would be divided into teams to clean the coconut shells, grate the taro root (gabi-tsina), camote, cassava and coconut manually. The entire activity took most of the entire December 23rd.
I am now in the US and I continue the tradition of making the binagol to give to friends on Christmas. I don’t use bagol anymore nor do I grate the root crops and coconut manually rather I use a food processor and the coconut milk comes in 400 ml cans from Thailand. I still use banana leaves but use food grade plastic wrap to prevent water infusion during the steaming process.
Here’s the ingredient list to make 1 dozen of 5 inch dia x 3 inch high binagols molded in stainless steel or porcelain bowls:
3 lbs of Gabi (taro root)
3 lbs of Japanese or Korean yam (do not use the Sweet yam from the south as it is very watery).
Note: more Taro than yam makes for softer consistency.
2 (1 lb) packs of grated cassava.
1 cup white sugar
6 cans of (unsweetened) coconut milk.
1 can of condensed milk
1-1/2 lbs of dark brown sugar
The procedure is pretty much the same as outlined above except this binagol has three layers.
1-The outermost layer (crust) is the raw grated cassava paste made by mixing it with a thick syrup of coconut milk and white sugar (so as not to discolor this layer). Do not mix the cassava while the syrup is still hot as it will gel the cassava and will be impossible to spread.
2-The middle layer (mantle)is the cooked mixture of the grated gabi/camote, coconut milk and brown sugar.
3-The inner core is a ser aside portion of the middle layer set and sweetened some more with condensed milk, ,more sugar (if desired) and as many egg yolk/s you can afford (like flan) and optional chopped nuts may be added.
Layering Technique:
1- Line the mold with plastic wrap. Leave about 3 inches extra on all sides to fold over when mold is filled.
2- Next to the plastic wrap, line with the wilted banana leaves. (dipping the leaves in boiling water is easier than wilting it over open flame).
3- Spread the white cassava mixture. About 1/8 inch thick.
4- Spread the middle layer mix. About 3/4 inch thick.
5- Add about 2 tbsp of the core mixture. # 16 ice cream scoop is what I use.
6- Fill the mold with the middle layer mixture
6- Cap the bottom with 1/8 inch thick cassava mix
7- Cover with 5 inch round banana leaf
8 - fold over the extra ends of the banana leaves from step 2
9 - Fold over the extra plastic wrap from Step 1.
10 - Seal the whole thing tightly with aluminum foil or plastic wrap.
Steam cook for 1-1/2 hours.
July 20th, 2010 at 8:32 pm
this is interesting, i know binagol from leyte but have no idea how its made