A sweet delicacy that is distinctively Leyte. It is standard fare in town fiestas, notably in Dagami, Leyte. Binagol may be bought from sidewalk vendors in downtown Tacloban City. Binagol is markedly different from "matamis na bao" that is popular in the Tagalog region.
Ingredients:
- 2 pcs. talyan (1 1/2 foot each)
- 6 kgs. sugar
- 3 cans (300 ml.) condensed milk
- 4 plastic cans margarine (250 gms. each)
- 1 can (455 gms.) peanuts, pounded
- 1 1/2 cups pork lard
- 30 pcs. coconut, grated
- 30 pcs. eggs. beaten
- 1 tbsp. vanilla
Container and wrapper:
coconut shells, cleanedbanana leavesstring
Procedure:1. Peel and dry the talyan.
2. Grate, then set aside.
3. Extract coconut milk from the grated coconut twice. Use 12 cups of water for each
extract.
extract.
4. Place the coconut milk in a pan. Boil for an hour.
5. When it thickens, add milk. Boil again for 30 minutes.
6. Add margarine and vanilla. Boil again for another 10 minutes. This is the arnibal.
7. Remove from the stove and transfer to a container. Divide this arnibal into two portions.
8. Let cool.
9. Mix one portion of the arnibal with the grated talyan.
10. Mix the eggs and peanuts to the other portion of the arnibal.
11. Wipe coconut shell with arnibal that has eggs and peanuts.
12. Line the coconut shell with banana leaf and wipe it too with arnibal.
13. Put 3 tbsps. of the talyan mixture in the banana-leaf lined coconut shell. Fill with 1/2
cup of the arnibal. Top with the talyan mixture.
cup of the arnibal. Top with the talyan mixture.
14. Wrap the filled coconut shell with banana leaf and tie with a string. This is the binagol.
15. Arrange binagol in a pot lined with banana stalks. The coconut shell should face
downward.
downward.
16. Add water up to half the level of binagol in the container.
17. Cook for 2 to 3 hours.
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