High Protein Binignit
Indulge in a wholesome twist on a traditional Filipino dessert with this High Protein Binignit recipe, a hearty and nutritious treat that elevates the classic dish. Packed with vibrant ingredients like sweet potatoes, purple yam, taro root, and ripe jackfruit, this sumptuous creation is enriched with plant-based protein powder, black beans, and mung beans for a satisfying protein boost. Simmered in creamy coconut milk and infused with the aromatic essence of pandan leaves, this dessert achieves the perfect balance of sweetness with the addition of palm sugar and bananas. Ready in just an hour, it’s ideal for post-workout recovery or as a nourishing family dessert. Serve it warm for cozy comfort or chilled for a refreshing twist—either way, this high-protein version of Binignit is a delicious way to fuel your body and soul!
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Recipe Information
Ingredients
- 400 ml Coconut milk
- 500 ml Water
- 200 g Sweet potatoes, cubed
- 200 g Purple yam (ube), cubed
- 200 g Taro root, cubed
- 150 g Ripe jackfruit, sliced
- 100 g Sago pearls
- 200 g Cooked black beans (or any preferred high-protein legume)
- 100 g Cooked mung beans
- 50 g Plant-based protein powder
- 100 g Palm sugar or brown sugar
- 2 pieces Bananas (saba or plantains), sliced
- 2 leaves Pandan leaves, tied in knots
Instructions
Prepare all the ingredients by washing, peeling, and cutting the root crops into uniform cubes.
In a large pot, combine coconut milk and water. Add the pandan leaves and bring to a gentle boil over medium heat.
Once boiling, add the sweet potatoes, purple yam, and taro. Cook for about 10 minutes or until the root crops start to soften slightly.
Add the sago pearls and cook for another 5-7 minutes, stirring occasionally to prevent the sago from sticking to the bottom of the pot.
Stir in the sliced jackfruit, cooked black beans, cooked mung beans, and sliced bananas. Let it simmer for an additional 10 minutes.
Slowly incorporate the plant-based protein powder, stirring constantly to ensure it dissolves evenly.
Add the palm sugar or brown sugar, adjusting the sweetness according to preference. Continue cooking for another 10 minutes or until all the ingredients are tender.
Remove the pandan leaves before serving.
Divide the Binignit into bowls and serve warm or chilled as desired.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 618 mg | 27% | |
| Total Carbohydrate | 548.3 g | 199% | |
| Dietary Fiber | 57.5 g | 205% | |
| Total Sugars | 206.9 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6050 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
