Ingredients
- pound450 g taro root (gabi), peeled and cubed
- can13.5 oz1/400 ml coconut cream (not coconut milk)
- 1/2 cup100 g coconut sugar (or Philippine muscovado sugar)
- tablespoon scoconut oilfor brushing banana leaves
- banana leavescut into rounds or squares (for lining and wrapping)
Instructions
- First, wear gloves to peel the taro root to prevent skin irritation, then cut it into 1 inch cubes (Balatan at hiwain ang gabi ng parisukat).
- Place the cubed taro in a steamer basket over boiling water (212°F/100°C).
- Steam for 20 minutes or until completely tender when pierced with a fork.
- Check water levels during steaming and add more hot water if needed (I steam ang gabi sa loob ng 20 minuto o hanggang sa ito ay lumambot).
- Transfer the steamed taro to a food processor. Add the coconut cream and coconut sugar (Ihalo ang nilutong gabi, gata, at asukal sa food processor). Process until you achieve a smooth, thick consistency with no lumps. The mixture should be thick but pourable (I blend hanggang maging malambot at walang butil butil).
- Wash banana leaves thoroughly and pat dry. Cut into pieces that will fit your 4 inch cake tins with some overhang (Hugasan at patuyuin ang mga dahon ng saging. Gupitin ito ayon sa laki ng cake tin). Brush banana leaves with coconut oil and use them to line your cake tins, allowing the edges to hang over the sides (Pahiran ng langis ng niyog ang mga dahon ng saging at ilagay sa loob ng cake tin).
- Pour the binagol mixture into the lined cake tins, filling each about ¾ full (Ibuhos ang hinalong binagol sa cake tin na may dahon ng saging). Place another banana leaf on top of each filled tin and fold the overhanging leaves over to seal. Secure with kitchen twine or ribbon (Takpan ng isa pang dahon ng saging at talian ng mahigpit).
- Place the wrapped tins in a steamer over boiling water (212°F/100°C). Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the binagol. Steam for 20 minutes at medium high heat (I steam ang binagol sa loob ng 20 minuto. Balutin ang takip ng steamer ng tuwalya para hindi tumulo ang tubig sa binagol).
- Remove from the steamer and allow to cool at room temperature for 2 3 hours. The binagol will appear slightly wet at first but will continue to set and firm up during this time (Palamigin sa temperatura ng kwarto sa loob ng 2 3 oras para tumigas nang maayos). Serve directly from the banana leaf wrapping using a spoon (Ihain na nakawrap pa rin sa dahon ng saging at kainin gamit ang kutsara).
