Binagol

Binagol, also known as binangol, is a sweet delicacy originating from the Eastern Visayas region of the Philippines. It is particularly popular in the province of Leyte, where it is traditionally made and sold. The name "binagol" comes from the root word "bagol", a Visayan term for the coconut shell in which the delicacy is cooked and served.

Ingredients and Preparation

The main ingredients of binagol are glutinous rice, coconut milk, sugar, and eggs. Some variations may also include vanilla or lemon zest for added flavor. The glutinous rice is first soaked in water before being mixed with the coconut milk and sugar. This mixture is then cooked until it thickens into a paste-like consistency.

Once the mixture is ready, it is poured into a "bagol" or coconut shell. A layer of banana leaves is typically placed at the bottom of the shell before the mixture is added, to prevent it from sticking. An egg yolk is then placed in the center of the mixture, which is then covered with more of the mixture. The coconut shell is then sealed with more banana leaves and a rattan band, before being steamed until cooked.

Cultural Significance

Binagol is not just a sweet treat in the Eastern Visayas region, but also a cultural symbol. It is often served during special occasions and festivals, and is also a popular pasalubong, or homecoming gift, for those visiting the region. The unique presentation of binagol, in a coconut shell, also adds to its appeal and makes it a distinctive part of the region's culinary heritage.

See Also

• Filipino cuisine
• List of Philippine desserts

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Binagol

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  Binagol