Panapuan Site

This site is being made in order to give you an opportunity to get a taste of waray delicacies by contacting us at the telephone number or e-mail address provided. Since this site is not yet finished, photos and other informations are not yet available. Thanks.

Binagol (or Binangol)

Here's the recipe of our all-time favorite Waray delicacy, the Binagol. 3/4 cups shredded raw gabi (Taro root) 1 cup rich coconut milk (2 medium coconuts) 3/4 cup brown sugar 4 clean medium coconut shells (4-1/2" diameter and 2" high) 1/2 can (1 oz) full cream condensed milk 4 egg yolks Wilted banana leaves String for tying How to make binagol: Mix first three ingredients and cook over moderate heat for 6 minutes, constantly stirring. Lower heat and continue cooking for 10 minutes. Add condensed milk and cook over low heat 20 minutes longer, stirring constantly. Fill each coconut shell with mixture. Make a well in center and drop raw egg yolk. Cover top with tuber mixture and spread until smooth, very close to brim or shell. Cover whole shell with two layers banana leaves and tie securely with strings. Steam half an hour 12 servings.

Top 10 Panapuan Tikang ha Leyte and Samar

Top 10 Waray Pasalubong: 1. Binagol 2. Moron 3. Roscas 4. Piñato 5. Danggit 6. Sisi 7. Espasol 8. Suman 9. Lechon 10. Mani