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.