{"id":717,"date":"2017-04-13T06:40:51","date_gmt":"2017-04-13T06:40:51","guid":{"rendered":"http:\/\/queencitycebu.com\/?p=717"},"modified":"2018-06-11T03:42:31","modified_gmt":"2018-06-11T03:42:31","slug":"binignit-biko-recipes","status":"publish","type":"post","link":"https:\/\/queencitycebu.com\/binignit-biko-recipes\/","title":{"rendered":"Binignit And Biko Recipes: Bisaya Holy Week Staples"},"content":{"rendered":"

Something about this combo scream holy week. Not that we only eat binignit and biko during lent, it\u2019s just that these are staples during these holidays. We were curious and asked around about this. Some say that it\u2019s what the old folks have been doing since before. Since these dishes don\u2019t contain any meat, and the price of fish and seafood often rise like the tide during lent, these dishes get a thumbs up. Others also reason out that since we can\u2019t eat meat, might as well enjoy something sweet.<\/p>\n

A historian friend of ours (hi Corts) says that this became a custom by virtue of no choice. Of course it has partly something to do with the observance of fasting and abstinence. But it\u2019s more of the fact that most of the stores don\u2019t open on Maundy Thursday and Good Friday. Since the ordinary Filipino can\u2019t go to the market on Maundy Thursday, they make biko or binignit. The ingredients are very accessible and they\u2019re typically found in most backyards, especially in the rural areas. Of course, over time the tradition caught on.<\/p>\n

Whatever the reason, we cebuanos love binignit and biko. Now, we don\u2019t want to argue about who makes the best binigit or biko (it\u2019s probably your mom, or your tita), but here\u2019s the recipe for both of these dishes, just in case you\u2019d want to make them.<\/p>\n

Binignit<\/strong><\/h2>\n

Binignit is a sweet dish that\u2019ll remind you of melted halo-halo (halo-halo soup anyone?). It has most of the usual halo-halo ingredients like jackfruit, sago, bananas, and ube, plus some root crops like camote and gabi. It also has landang, which looks like shrunken, flattened sago.<\/p>\n

Here\u2019s my nanay\u2019s recipe for binignit.<\/p>\n

\"Binignit\"<\/p>\n

1 cup or about a medium sized white gabi (taro root), peeled and cut to 1\/2 inch cubes<\/p>\n

1 cup or about 2 small yellow camote, peeled and cut to 1\/2 inch cubes<\/p>\n

1 cup or about a medium sized ube (purple yam), peeled and cut to 1\/2 inch cubes<\/p>\n

4 pcs ripe Saba (plantain), peeled and cut to 1\/2 inch cubes<\/p>\n

6 pcs ripe Langka (jackfruit), sliced<\/p>\n

1\/2 cup sugar<\/p>\n

1\/2 tsp salt<\/p>\n

4 tbspslandang<\/p>\n

A small pack of prepared sago (tapioca balls)<\/p>\n

2 cups coconut milk<\/p>\n

1 cup coconut milk, diluted with 2 cup of water<\/p>\n