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. Just using coconut sugar.
Servings: 4 Servings
Equipment
- String
- Steamer
Ingredients
- 1 Pound Taro, peeled and cubed
- 1 Can Coconut Cream (400ml / 13.5oz)
- 1 Cup Coconut Sugar
Instructions
- Peel and cube all the taro and place in a steamer with water. Steam for 20 minutes until they are super soft.
- Clean and prep your 4 banana leaves by passing each leave over on open flame for a few seconds. Wipe them down with a damp paper towel. They should now be soft enough to fold and bend.
- Line each cake tin with the prepared banana leaves by folding them into the tins and then coat them with coconut oil.
- Pour the whole can of coconut cream into your food processor along with the steamed taro and 1 cup of coconut sugar. Process until smooth.
- Divide between the prepared cake tins. If you have any batter left over you can pour it into a small ramekin that has been brushed with coconut oil.
- Cover each tin with a prepared banana leaf and secure with string.
- Place the tins in a steamer with lots of water and steam on medium high heat for 20 minutes.
- Once done steaming take out of the steamer and place on a plate and leave to rest for 1-2 hours.
- Eat as you wish. You can keep left overs in the refrigerator for up to 5 days.
Notes
- If you don't have a food processor you can do it by hand by passing the steamed taro through a sieve and then mixing it with the coconut cream and sugar in a bowl.
- Left overs can be stored wrapped in banana leaves in the refrigerator for up to 5 days.
- You can use normal long banana leaves. Just cut them into 8x8 squares or rounds to use.