I am writing here about one of the famous dessert “The Ginataan in Tagalog Binignit in Bisaya”. It is one of famous dessert in the Philippines!
Made most especially during All Souls Day and All Saint’s Day. You probably wonder what’s that event I’m talking about? Really it’s the day to remember and honor the people that close to us who passed on. It’s on November 1st (All Souls Day – they said for the adult that died), November 2nd (All Saints Day – for the young one that died). It’s one of the big holidays here in the Philippines. People will gather in the graveyard of the loved one. Some even stayed in the cemetery overnight or the 2 day event. Some offer food for the loved one that died. I think to some of you that are from abroad that lived here already and experienced the event, I’m sure you’ve observed that people will be staying at the cemetery overnight having a party. Big restaurants even put kiosks near the cemetery. I’ve seen Pizza Hut, Greenwich Pizza, Jollibee and others have booths there. Those cola companies sell there too.
But one of the desserts that almost every Filipino household has during that event, that would be the ginataan or binignit. I know it is present in my family. But in every family the recipe of the ginataan and binignit will not be the same. I know for certain in my household there are certain ingredients that I don’t and won’t include and that would be the taro root, ube and squash. But with other household that might be their favorite. So really to each his own. LOL. I will be sharing with you our recipe.
“The Bayoy-Martin Ginataan/Binignit Recipe“
- 6 cups coconut milk
- 8 cups of water
- 2 cups of brown sugar
- 1/4 lb langka (jackfruit) julienne cut
- 4 pieces of banana (Saba here in the Philippines) (plantains) cut into cubes
- 3 pieces of sweet potato (kamote) cut into cubes
- 1/4 lb landang (palm flour jelly balls in English, not sure what you call that in Tagalog))
- 1/2 lb of ground sweet rice (glutinous rice balls)
- 1 lb sago (tapioca pearl or tapioca balls) different colors (red,green, blue, beige, yellow & white)
- To make the glutinous rice balls, moisten the rice flour with water just until it sticks together. Roll the dough into 1/4 inch balls.
- On the side, boil water for the sweet potato and banana to be cooked. It is better to cook it separately so that it will be quicker.
- First put around 8 cups of water in the pot(big pot preferably) and let it boil. Then gently drop around half cup of sweet rice or regular sweet rice will do and the sweet rice dough balls, let it simmer until the rice becomes soft and the sweet glutinous rice balls will rise on top when its cooked.
- Next, put the palm flour jelly balls (landang). When the landang softens put the coconut milk about 4 cups and let it simmer for about 15 minutes. Then, put the one cup and a half of sugar, stir, add more sugar if needed. Keep tasting until you reach your desired sweetness. Then, add the rest of the coconut milk and let it simmer for 5 minutes.
- Next, drop the tapioca balls and let it continue to simmer for 10 minutes and keep stirring it, so that it will not stick to the bottom of the pan since the coconut milk makes it thicker. Then put the jack-fruit and let it simmer for maybe 5 minutes, then put the pre-cooked banana and sweet potato and let it simmer for another 5 minutes. Taste again if its the sweetness you desired. if lucking add sugar before it cools down. Enjoy!!!
What’s the food that you are preparing during the All Souls/All Saint’s Day? Ginataan? Binignit? It might just be for us here in this part of the country. This might not be so famous in your area. Would like to hear if this is one of the fave in your family? What you guys do during that day? Feel free to share here.
Have a good visit to the cemetery. Stay safe too. Many people drink there too. I’m not talking just drinking pop though. You know what I mean?