Binignit Season

In the Philippines, Binignit is “traditionally eaten as a snack on Good Friday. 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, sago, tapioca pearls and sugar, cooked in coconut milk and thickened with milled glutinous rice.” How I miss the Binignit.

INGREDIENTS:

WATER (like mom said it depends on how much you want to make or how thick you want it, so start with 8 cups of water and if it's too sticky for you you can always add more but you can't take out)
1 CUP SWEET RICE ( Pilit or sticky rice)
2 CUPS TAPIOCA
2 RIPE PLANTAINS / PLATANOS (Philippine banana if available - SABA)
2 SWEET POTATO (Medium size)
1 YUTIA LARGE (This is optional if not available just add more banana or sweet potato)

DIRECTIONS:

1. Soak the tapioca in a warm water and let it sit for 30 minutes or so, since tapioca is hard and sticks together so you want it to sit for a while.
2. Boil water on a large pot.
3. Place the sweet rice on the boiling pot, constantly stir the pot so the rice won't stick.
4. Place the tapioca if you think the rice is almost cooked, then just jeep an eye and stir to keep them no to stick to each other. (You can add more water little by little if it's too sticky, and don't forget you still have the coconut milk in the end)
5. Add the banana and make sure the banana is almost cook before adding the yutia and yams. Cook until all is soft and done, then add the brown sugar and just keep tasting it until you reached the sweetness you want.
6. place the coconut milk in the end when everything is cook and stir well.
7. Taste one more time smirk and make sure everything is cooked, then enjoy! You can share some or not but you better share coz there's a lot.