Low Sodium Binignit
Indulge in the creamy, tropical flavors of **Low Sodium Binignit**, a reimagined take on the classic Filipino dessert soup. Packed with vibrant, wholesome ingredients like sweet potatoes, taro root, purple yam, and ripe saba bananas, this comforting treat is simmered in rich coconut milk infused with fragrant pandan leaves for an aromatic touch. Sweetened just right with brown sugar and loaded with jackfruit, tapioca pearls, and chewy glutinous rice balls, this low sodium version maintains the traditional heartiness while offering a healthier twist. Perfect as a warm dessert or a chilled snack, this Binignit recipe is a delightful way to celebrate the best of Filipino flavors with a balanced, health-conscious approach.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 1 medium-sized taro root
- 3 ripe saba bananas
- 1 medium-sized purple yam
- 400 ml coconut milk
- 500 ml water
- 100 g glutinous rice flour
- 80 g brown sugar
- 2 pandan leaves
- 150 g jackfruit
- 50 g tapioca pearls
Instructions
Peel and cube the sweet potatoes, taro, and purple yam into even-sized pieces.
Peel the saba bananas and slice them into thin rounds. Set all the peeled and sliced ingredients aside.
In a large pot, combine coconut milk and water, then add the pandan leaves. Bring the mixture to a simmer over medium heat.
While the liquid is heating, prepare the glutinous rice balls by mixing the glutinous rice flour with a small amount of water until a dough forms. Pinch off small pieces and roll them into balls, about 1 cm in diameter.
When the coconut milk mixture is simmering, remove the pandan leaves and discard. Add cubed sweet potatoes, taro, and yam to the pot. Let them cook for about 10 minutes, or until they begin to soften.
Stir in the brown sugar until it is fully dissolved. Adjust sweetness based on personal preference.
Add the sliced saba bananas, jackfruit, and tapioca pearls. Continue to simmer for another 10 minutes, stirring occasionally.
Carefully add the glutinous rice balls to the pot. Allow the binignit to simmer for an additional 10-15 minutes, until all the ingredients are cooked through and the mixture thickens slightly.
Taste and ensure you are satisfied with the sweetness and consistency. Serve hot or chilled, as desired.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.4 g | 6% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 190.7 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 4865 mg | 104% | |
*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.
