It's the holy week and what better time to cook Binignit and Landang than now? That is if you're Bisaya. I just hope everyone took every precaution when they bought their ingredients at the market in light of COVID.
The main difference between Cebu's Binigbit and our Landang here in Ormoc City is basically the landang itself. Our landang (binignit) here at home is usually made really thick and not the usual thinner version found commercially in eateries.
Ingredients:
- Landang (palm flour jelly balls)
- Sago (tapioca or pearl balls)
- Bilo-bilo (glutinous rice balls)
- Kamote (sweet potato) - 1 kilo
- Saging (Saba banana) - 1 kilo
- Karlang (gabi/purple yam) - 2 pieces
- Nangka (jackfruit) - 1/4 kilo
- Coconut milk from 3 coconuts
- Puwa nga asukar (brown sugar - pero ngano puwa kaha tawag nga brown man unta?)
Instructions (in Bisaya lang kay lisod i-explain):
- Pug-i ang lubi kaduha. Hiposa and primerong puga kay gamiton nato unya. Karon ibutang ang ikaduhang puga nga bale 2 ka tasa sa kaldero ug pabukali ug 10 minutes.
- I-lunod and landang ug sago. Ikaw la'y pag-igo unsa kadaghan imo isagol ug huwata malata.
- Inig malata na, i-dungag ang kamote ug karlang. Ukaya aron di magpilit.
- Ug malata nasad ni, i-dungag ang saging ug nangka. Padayon ug ukay.
- I-sagol ang sago ug puwa nga asukar, depende unsa ka tam-is imong gusto ug pwede ra sad wala ug diabeteson ka.
- Inig malata na and tanan, ukaya, dayon ihuwad ang primerong puga sa lubi. Ayaw na butngi ug tubig aron dili lapsaw!
And that's it, pancit! Feel free to translate. This is how we've always done it at home for as long as I can remember. What about you? Do you have a special method of making binignit or landang at home? Feel free to share in the comments below!
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