Binagol is a sweet from Dagami, Leyte made with grated talyan (giant swamp taro), coconut milk and sugar. It is steamed inside a coconut shell, or bagol, which gives it its name.
2 hours · Serves 6
Ingredients for Binagol
1 kg talyan (giant swamp taro), or gabi if talyan is not available
2 cups coconut milk
1 cup brown sugar
1/4 teaspoon salt
For the topping: 1 cup coconut cream (kakang gata), 1/2 cup white sugar, 3 egg yolks
6 coconut shell halves, cleaned
Banana leaves, wilted over a flame and cut into squares
Kitchen string
How to cook Binagol
1.Wear gloves to peel the talyan, since the sap makes skin itch. Grate it finely.
2.Combine the grated talyan, coconut milk, brown sugar and salt in a heavy pan. Cook over low heat, stirring constantly, for 30 to 40 minutes until very thick and it pulls away from the pan.
3.For the topping, whisk the coconut cream, white sugar and egg yolks in a small pan. Cook over low heat, stirring, for 10 to 15 minutes until thick like custard.
4.Line each coconut shell with banana leaf. Fill with the talyan mixture, smooth the top and spread a layer of topping over it.
5.Cover with more banana leaf, wrap it around the shell and tie with string.
6.Steam for 45 minutes until the topping is set.
7.Cool before serving. Keep leftovers in the refrigerator for up to 3 days.
