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Binignit is a sweet dessert from the Philippines usually prepared during the time of Lent. It’s a Filipino stew of fruit and tubers in coconut milk, tapioca pearls and sugar.


- 3 cups glutinous rice

- 1¼ cups water

- 1 cup Tapioca Pearls

- 2 cups Sweet Potatoes

- 10 pieces Plantain

- 1 cup Jackfruit

- 2 cups Sugar

- 6 cups Coconut milk



1. Cut jackfruit bulbs lengthwise into ¼” thick strips

2. Cut sweet potatoes into 1” to 1½” cubes

3. Cut plantains crosswise into ¼” round slices

4. Place glutinous rice and water into a bowl and mix with a spoon until it thickens. Discard spoon and

    continue mixing with your hands until it forms a dough.

5. Scoop out 1 level teaspoon glutinous rice. Remove rice from spoon, place between palms and roll into

    a ball. Continue until all rice is rolled.

6. Pour six cups of coconut milk into a pot, bring to a boil.

7. Put potatoes, plantain and Tapioca Pearls into pot and boil for about ten minutes (until potatoes are

    fork tinder).

8. Add sugar and glutinous rice. Boil for ten to fifteen minutes (until rice balls float to top).

9. Serve dish hot.

  * Note: We eat with our eyes first. The color of the basic dish is brown. For other, more vibrant colors

    pick up some food coloring. and mix into the dish at the end of the cook. To make things interesting for

    friends or family, serve in round individual serving bowls and color each a different color.

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