Binignit, the Cebuano version of the Ginataan

In my Cebu hometown, Binignit is “traditionally eaten as a snack on Good Friday: Binignit originated from Cebu province. Binignit is a warm root crop and fruit stew consisting of a thick mixture of tubers such as taro, purple yam, sweet potato, as well as bananas, jackfruit, sago, tapioca pearls and sugar, cooked in coconut milk and thickened with milled glutinous rice.” How I miss the Binignit.

When I moved to Manila during college, I never got to taste Binignit. Too bad I never took the time to learn how to prepare Binignit. I never knew how to make the Tagalog version, the ginataan until I became a mother. Even when I took up Principles in Food Preparation in UP Diliman under the late Matilde P. Guzman and learned the technique of Extracting Coconut Cream and Coconut Milk, I still didn’t take time to cook a batch of this yummy filipino merienda fare.

Anyway, by the time I became a mother, I decided to cook it for my kids. Here is my recipe for Ginataan but it is not the original Binignit…One day I will prepare the Cebuano Binignit that includes Landang.


1 coconut, grated
1/4 kilo ube or gabi, diced ( I don’t really like a lot of tubers in my ginataan so I just add a little of each)
1/4 kilo kamote, diced
5 saba bananas, sliced crosswise
8 sections of nangka or jackfruit in strip
3 tablespoons sago (kids love more sago in their ginataan)
1 cup sugar or add more depending your sweet tooth

Optional ingredients include tapioca balls which I didn’t add because of my preference to saba, langka, sago and kamote in my ginataan.


1. Prepare the coconut coconut cream and milk following instructions from Extracting Coconut Cream and Coconut Milk. (For those overseas, you can buy a can of coconut milk and coconut cream at your local grocery similar to the photo below)

Set aside 1 cup of thick coconut milk (first press) and 2 cups of coconut milk.

2. Boil coconut milk. Add sago, gabi or ube.

3. Cook until half-done.

4. Add the bananas, camote and nangka.

5. Blend in sugar.

6. Pour thick coconut cream (first press) before removing.

7. Cook until done.

I like my ginataan to have thick yet runny consistency.

6 thoughts on “Binignit, the Cebuano version of the Ginataan

  1. WilmaR. Geraldo

    I love ginataan especially in merienda, before in my hometown at Davao Oriental we usually made a ginataang gulay but that i am living here in Cebu we often make ginataan or binignit in bisaya nakakamis kasi when I was a child, children loves sweets.

  2. Barbie

    Ahh, finally!

    I’ve been craving for this since summer started! Having grown up in Mindanao (Cagayan de Oro), we call this binignit. I am also not used to having tapioca balls in my binignit/ginataan. It looks weird to me. Hehe.

    Thanks for the recipe!

  3. mylene

    i have been researching for a long time i can’t even find the nutritious value of ginataan……this is the worst day ever

  4. charlene

    i love ginataan………hahaha

  5. u8mypinkcookies

    my fave.. lots of camote, plantain banana, bilo-bilo, sago & langka pls!! 😀

  6. GGC

    love it…first time i cooked and it was successful…..

Leave a Reply

Your email address will not be published. Required fields are marked *