The observance of Holy Week or Semana Santa is not complete for the Cebuanos if there is no binignit. Binignit is a colorful medley of root crops cooked in coconut milk. During the start of the pandemic in 2020, the local government officials in Cebu were caught unaware and alarmed with the large number of people who went to Carbon market to buy ingredients for binignit. For the Cebuanos, Binignit is life! Binignit is not found only in Cebu but also in the neighboring Visayan islands. Binignit is also enjoyed in the rest of the country but I believe that no one is more passionate about Binignit than the Cebuanos :)
Binignit has many names and versions. In Mindanao, it is called Tabirak. In Manila they call it Ginataang Bilo Bilo or Ginataang Halo Halo. No matter what the name or version, the common ingredients are rootcrops. bananas, langka and coconut milk. In Luzon, they usually add glutinous rice balls called bilo-bilo and colored sago. Old folks tell me that the original Bisaya Binignit has cooked malagkit rice in the recipe to thicken the mixture and we also use landang (fruit of the palm tree which has a sago--like texture when cooked) instead of sago.
Different cooks make binignit in different consistencies - some make them thick and creamy while some like them watered down. The color of the binignit is also dependent on the kind of sugar used - white sugar, brown sugar or moscovado sugar. The violet colored binignit in some versions is due to the color of the ube but usually food color and ube flavor are added to intensify the color and flavor of the ube.
I have always been proud of my binignit recipe. My version is a combination - I used bilo bilo, sago and landang plus all the usual ingredients. And please do not forget to add salt - and yes, salt - that is the secret to my binignit. The perfect balance of salt and sugar and the coconut milk will make a binignit to die for.
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10 апр 2022
