Filipino Recipes

A collection of sweet morsels is created from glutinous rice, while halo-halo is a popular dessert based on layers of sugared fruit, gelatin, custard, and crushed ice.

Binagol, also known as binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several variations of this recipe, some works by using chocolate flavors and some with nuts and butter. This recipe is the less complicated version, even though.

The Taro root combination is contained in polished coconut shells, therefore the title binagol from the root word "bagol", a visayan phrase which literally indicates coconut shells. Because of the abundance of coconut trees in this tropical place, you will unquestionably discover many types of delicacies utilizing coconuts as packaging. Cooking this recipe may possibly be a tiresome approach but the concluded product is worth the work.

Substances:

one cup rich coconut milk (from two medium coconuts)

cups raw gabi or Taro root (shredded)
cup brown sugar
can complete cream condensed milk
four egg yolks
wilted banana leaves
4 medium coconut shells (cleaned)
string for tying

Cooking Directions:

Incorporate shredded Taro root, coconut milk and brown sugar. Put in a thick-bottomed pan and cook around medium heat for about 6 minutes whilst stirring continuously. Decrease heat to small and go on cooking for 10 far more minutes.
Add the condensed milk and cook for a further 20 minutes more than reduced heat, stirring constantly.
Fill the shells with the cooked mixture. In the middle, make a properly and drop 1 raw egg yolk for each