Tabirak or binignit is a popular Visayan dessert soup that is now widely known throughout the Philippines. Among the people from Visayas and Mindanao, the soup is also generally cooked and eaten for the Holy Week, especially during Good Friday when people fast and abstain from eating meat. At other times, this is an all-time favorite snack in the provinces. This sweet dessert soup can be made easily since all the ingredients are readily found in the supermarkets, farmers’ markets and wet markets all over the country.
INGREDIENTS:
Sweet potatoes - 5 pieces, sliced into cubes
Gabi or taro root - 2 pieces, sliced into cubes
Lutya or white taro - 1 piece, sliced into cubes
Cardaba or saba banana - 6 pieces, sliced diagonally
ripe jackfruit - 1 1/2 cups, sliced into strips
tapioca pearls - 2 cups (you may use different colors for variety)
Landang - 3-4 pieces to thicken the mixture (soak in water)
1 1/4 cup ground glutinous rice rolled into balls
brown sugar - 1 1/2 cup (adjust to taste)
thin coconut milk (2nd extract) - 6 cups
thick coconut milk (1st extract) - 1 cup
INSTRUCTIONS:
1. Bring to boil the thin coconut milk in a large cooking pot.
2. Place the sweet potatoes, gabi and lutya in the boiling liquid and continue to cook for 8 minutes.
3. Add bananas, ripe jackfruit and rice. Cook for another 5 minutes.
4. Add brown sugar, landang and tapioca. Cook for 2 to 3 minutes.
5. Add water as needed and adjust the taste by adding more sugar when preferred.
6. Cook until the sweet potatoes, gabi, lutya, and bananas are soft.
7. Add the thick coconut and bring to boil for about 3 minutes.
8. Remove from heat and transfer to a serving bowl.
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