Binagol Recipe

This Binagol recipe is an adaption from the pasalubong you get from Leyete. We use mini cake tins instead of coconut shells to steam the Bingagol. This version is also less sweet.

What is Binagol?

Binagol is a type of Nilupak (root vegetable mashed with coconut milk) that comes from the Eastern Visayas Region of the Philippines. It is most associated with Leyete at various vendors in the Tacloban City Market. They are also sold at various bus stops and airports and people have their own select vendors that they like.

It's one of those food gifts that you buy for people when you visit a particular part of the Philippines where only it is made. That is what we call Pasalubong.

The name Binagol is derived from the Waray word "bagol" which means coconut shell. Traditionally the mixture is cooked separately and transferred into a coconut shell and wrapped tightly in banana leaves and then steamed.

As many of us do not have access to fresh coconut let along clean coconut shells, this version we are making will use small cake tins instead.

Ingredients

This is what you will need to make Binagol.

I've made adaptions to the traditional recipe by omitting the condensed milk and egg yolk so that it is fully vegan.

Taro (Gabi) - The main ingredient in this recipe is Taro. You will need 1 pound of it that has been peeled and cubed.

Coconut Cream - I like using coconut cream as it is more like the first press of fresh coconut milk if you were to squeeze it out by hand.

Coconut Sugar - This gives the Binagol a nice deep brown color as well as a slight caramel flavor. You can also use Philippine Muscovato Sugar if you have access to it or at the last resort brown sugar.

Steaming the Taro

The first step is to steam the taro. First peel and then cut the taro into small cubes. Place in a steamer basket with water and steam for 20 minutes. Check your water levels when you steam as you may have to add more water.

Preparing the Binagol

I used these 4 inch cake tins to make it. They have a high 2 inch wall so that you can fit more in it.

To prepare them for steaming line them with banana leaves and brush the leaves with coconut oil.

I used these round banana leaves for lining. With a bit of careful folding they fit perfectly with out needing to cut them.

Take the just steamed taro and place them into a food processor along with the can of coconut cream and coconut sugar.

Process until you get a nice smooth mixture. It will be slightly thick from the steamed taro.

Transfer the Binagol batter into the lined cake tins. You will have a tiny bit of batter left over, so you can pour the remaining into a ramekin brushed with coconut oil (for chef's tasting!)

Cover the tops of the tins with another layer of banana leaves. Using the same pre-cut ones are perfect. Secure it with some ribbon or string.

Place in your steamer with lots of water and steam on medium high for 20 minutes.

You can wrap the cover of your steamer with towels so that it absorbs any excess water from condensation from the steam.

Serving the Binagol

Once the Binagol has finished steaming it will still appear slightly wet. It is best to leave it to set on your counter top for a few hours.

It will then get that nice chewy consistency that is almost like a Kakanin. It's so cool how mixing taro and coconut cream can do that!

To serve just have it by the spoonful. It is quite rich and heavy and kinda reminds me of how you traditionally eat Ube Halaya. Just one bite is just enough to satisfy the sweet cravings and close off your meal.

Other Uses of Binagol

The first time I made this it was so good, that I turned it into pie filling. No joke! If you want to try to bake it in to a tart try my Vegan Cashew Tart with a Taro and Coconut Filling. This version has condensed milk in it to help set it and cooked over the stove top instead of steamed before baking it further in a tart shell.

Give that a try too!

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