Binignit Recipe: A Delicious Traditional Filipino Dessert Soup
Every month when we have our All Staff meetings together via Zoom, we always invite all of our new team members to introduce themselves. There are two questions that we love to ask all new hires during this meeting:
- Share something at your workspace that makes you smile.
- What’s your favorite comfort food?
When asked this second question, one of our Customer Care team members, Marky, shared his favorite — Binignit — and was kind enough to share his mom’s very own simplified recipe of this traditional Filipino dish!
We are so happy to share his mother’s recipe with you now, too. This rich, creamy, and coconut-y dessert soup is great as a snack or dessert served warm or cold.
A simplified version of this traditional Filipino recipe that’s great served warm or cold!
- 2 medium sweet potatoes, cubed
- 2 medium purple yam, cubed
- 2 pieces saba banana, cubed
- 1 ½ cups sliced ripe jackfruit
- 2 medium taro, cubed
- 1 cup muscovado sugar OR brown sugar
- 4 cups coconut milk
- 1 ½ to 2 cups water
- 1 ¼ cup tapioca pearls
- 2 tbsp glutinous rice flour
- On a pot, heat coconut milk and water. Mix well.
- Once it simmers, add the sweet potato, purple yam, jackfruit, taro, and saba banana. Mix well and cover until boiling.
- Cook covered for 8-10 mins.
- Add sugar and tapioca pearls. Cook for another 8 minutes.
- Prepare glutinous rice flour by mixing it with water, then add it to the mixture. Make sure that the glutinous rice flour is fully diluted before adding to the pot.
- Cook for another 5 mins or until the fruits are soft, and it should be good to go!