Binignit is a Visayan snack made from tubers like taro root, sweet potatoes, purple yam and plantain bananas cooked in coconut milk. It is also added with landang, a flour derived from the inner part of the trunk of the buli or buri palm tree. But since the availability of this ingredients is usually in the Visayas, you can substitute it with tapioca. This dessert is I think the Visayan version of the all time favorite ginataang halo-halo.


How to Cook Binignit
Prep time
Cook time
Total time
Recipe type: Native Delicacies
Cuisine: Filipino
Serves: 4 to 6 servings
  • 1 pc white gabi (substitute cassava if available), cubed
  • ½ cup sugar
  • 2 pcs yellow camote (sweet potatoes), cubed
  • ½ tsp salt
  • 1 pc ube or purple yam, cubed
  • 4 Tbsps landang or tapioca
  • ½ cup cooked sago
  • 4 pcs ripe cardaba bananas (or semi-ripe plantain bananas), sliced
  • 2 cups coconut milk
  • 1 cup coconut milk, diluted with water
How to cook binignit:
  1. Cook gabi, camote, ubi, and cardabang saging (or plantain bananas) in diluted coconut milk.
  2. Add sugar, salt, sago and landang (or tapioca).
  3. Simmer until all ingredients are tender and mixture is thick.
  4. Add 2 cups coconut milk. Cook in medium heat.
  5. Do not boil or liquid will curdle. Adjust amount of coconut milk to your available ingredients.
  6. Serve hot.