One of the delicacies found in Dagami, Leyte is Binagol. It is a sweetened taro pudding with nuts. is a recipe proudly from Philippines. This popular Filipino delicacy is made from talyan – a root crop species like gabi that grows and is imported from Palapag, Northern Samar. Binagol is mixed with eggs, coconut milk, sugar, butter, nuts and chocolate. It is packaged and steamed using banana leaves and polished coconut shells called “bagol,” hence the name “binagol.” It’s sweet and delicious.
- 3/4 cups shredded raw gabi (Taro root)
- 1 cup rich coconut milk (2 medium coconuts)
- 3/4 cup brown sugar
- 4 clean medium coconut shells (4-1/2″ diameter and 2″ high)
- 1/2 can (1 oz) full cream condensed milk
- 4 egg yolks
- Wilted banana leaves
- String for tying
- Mix first three ingredients and cook over moderate heat for 6 minutes. Constantly stirring. Lower heat and continue cooking for 10 minutes.
- Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk.
- Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings.
- Steam half an hour. Makes 12 servings.