Sugar-Free Binignit
Indulge in the comforting delight of *Sugar-Free Binignit*, a healthier twist on a beloved Filipino dessert. This guilt-free version of the classic coconut soup is loaded with hearty, bite-sized cubes of sweet potatoes, purple yam, and taro root, combined with the natural sweetness of ripe saba bananas and tender jackfruit strips. Tapioca pearls add a chewy texture, while glutinous rice flour thickens the luscious coconut milk base, infused with the aromatic essence of pandan leaves. Sweetened optionally with stevia or monk fruit, this dish delivers a naturally satisfying treat without added sugar. Perfect as a warm dessert or midday snack, *Sugar-Free Binignit* is a creamy, indulgent, and wholesome way to celebrate Filipino culinary traditions.
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Recipe Information
Ingredients
- 2 cups Sweet potatoes, diced
- 1 cup Purple yam (ube), diced
- 1 cup Taro root, diced
- 2 pieces Ripe saba bananas, sliced
- 1 cup Jackfruit, sliced into strips
- 1 cup Tapioca pearls
- 1 cup Glutinous rice flour
- 4 cups Coconut milk
- 3 cups Water
- 2 tablespoons Stevia or monk fruit sweetener, optional
- 2 pieces Pandan leaves, tied into a knot
- 1 teaspoon Salt
Instructions
1. Begin by peeling and dicing the sweet potatoes, purple yam, and taro root into bite-sized cubes. Set aside.
2. Slice the ripe saba bananas into thick rounds and shred the jackfruit into strips. Set aside.
3. Prepare the tapioca pearls by soaking them in water for about 10 minutes, then drain.
4. In a large pot, combine the coconut milk and water, and bring to a gentle boil over medium heat.
5. Add the pandan leaves and salt, stirring to ensure the salt dissolves.
6. Carefully drop in the diced sweet potatoes, purple yam, and taro root into the pot. Let them simmer for about 10 minutes or until they begin to soften.
7. Incorporate the tapioca pearls and sliced saba bananas into the pot. Stir gently and allow to cook for another 5-7 minutes.
8. Add the jackfruit strips. Keep stirring occasionally to prevent sticking.
9. Gradually sift and add the glutinous rice flour directly into the pot, stirring continuously to prevent lumps. This will thicken the mixture.
10. Taste the mixture. If desired, add the stevia or monk fruit sweetener for additional sweetness, ensuring it dissolves completely.
11. Continue to simmer for another 5-10 minutes until all the ingredients are tender and the flavors meld together.
12. Remove the knotted pandan leaves from the pot and discard them.
13. Serve the binignit warm in bowls, and enjoy this comforting sugar-free dessert.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 676.6 g | 246% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 167.0 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 6947 mg | 148% | |
*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.
