Binagol, also called binangol, is a sweet delicacy originating from Leyte, an island in the Visayas. There are several versions of this recipe, some uses chocolate flavors and some with nuts and butter. This recipe is the simpler version, though.
The Taro root mixture is contained in polished coconut shells, thus the name binagol from the root word “bagol”, a visayan term which literally means coconut shells. Because of the abundance of coconut trees in this tropical country, you will surely find many kinds of delicacies using coconuts as packaging. Cooking this recipe may be a tedious process but the finished product is worth the effort.
- 1 cup rich coconut milk (from 2 medium coconuts)
- ¾ cups raw gabi or Taro root (shredded)
- ¾ cup brown sugar
- ½ can full cream condensed milk
- 4 egg yolks
- wilted banana leaves
- 4 medium coconut shells (cleaned)
- string for tying
- Combine shredded Taro root, coconut milk and brown sugar. Place in a thick-bottomed pan and cook over medium heat for about 6 minutes while stirring constantly. Reduce heat to low and go on cooking for 10 more minutes.
- Add the condensed milk and cook for another 20 minutes over low heat, stirring continuously.
- Fill the shells with the cooked mixture. In the center, make a well and drop 1 raw egg yolk for each. Cover top with the cooked Taro mixture and spread smoothly. Fill very close to the coconut shell’s brim.
- Use two layers of the wilted banana leaves to cover the filled coconut shells and use the strings to tie securely.
- Steam for half an hour.