Binagol is a delicacy that originated in Eastern Visayas, in Dagami, Leyte. It comes from the word “bagol” or otherwise known in English as coconut shell. It is termed such because the food that you will actually eat is placed in the coconut shell and wrapped with a banana leaf as cover. It is then tied and sold to the market.I am not a cook so I don’t have actual knowledge of how the food inside is being cooked. Binagol, which is taro pudding with nuts, derives its name from it’s container — polished coconut shell, called “bagol” in the local dialect. It’s just half of the coconut shell, because if it’s the whole shell (with glutinous/sticky rice as the main ingredient), that would be the kalamay of Bohol. Same glutinous rice ingredient, but using the tiny pitugo shell, that’s the infamous “sundot kulangot” of Baguio City.Binagol RecipeHow to Cook Binagol Video and Recipe
Ingredients:1 Cup taro root1 Cup Thick coconut milk3/4 Cup brown sugar1/2 Can condensed milk4 Egg yolksBanana leaves4 Coconut shellsCooking twineProcedures:In none stick pan, combine shredded taro root, coconut milk and brown sugar.Cook over medium heat for about 6 minutes while stirring constantly.Reduce heat to low and cook for another 10 minutes.Add condensed milk and cook, stirring continuously for another 20 minutes.Fill each coconut shell with mixture, Make a well in the center and drop raw egg yolk.Cover the top with mixture and spread smoothly.Layer two pieces of banana leaves to cover the filled coconut shell and tie securely.Place in a steamer, cover and cook for another half an hour.
IF it is your first time to EAT this, this is how to eat it:
1. First, unwrap the “binagol” by removing the banana leaf that covers it.2. Turn the “binagol” upside down and scrape with a knife until the cake is removed.3. The upside down “binagol” will reveal and caramel sugar mixed with peanut which will serve as the topping for the “binagol.”4. Eat it while it lasts.