REGION VIII

Binagol is a sweet and nutty delicacy from Eastern Visayas, specifically from Leyte. This unique dessert is made from grated coconut, sweetened condensed milk, sugar, and mashed taro or gabi root, all packed inside a coconut shell and steamed to perfection.

Ingredients:

• 2 cups grated coconut

• 2 cups mashed taro root (gabi)

• 1 cup sweetened condensed milk

• 1 cup sugar

• 4 eggs, beaten

• 1/2 cup margarine

• 1/2 cup peanuts, chopped

• Banana leaves and coconut shells for wrapping

Process:

• In a large bowl, combine grated coconut, mashed taro, sweetened condensed milk, sugar, beaten eggs, and margarine. Mix well until fully incorporated.

• Fold in the chopped peanuts.

• Line the inside of the coconut shells with banana leaves, making sure to cover the entire surface.

• Fill each coconut shell with the taro mixture, leaving some space at the top for expansion.

• Seal the top of the coconut shells with more banana leaves, and secure with a string or rubber band.

• Steam the filled coconut shells for 1 to 1.5 hours, or until the taro mixture is firm and cooked through.

• Remove from the steamer and let cool before serving.

Sagmani is a sweet and sticky rice cake dessert from Eastern Visayas, particularly from Samar. This delightful treat is made from grated cassava, coconut milk, sugar, and grated coconut, resulting in a satisfying and indulgent dessert perfect for any occasion.

Ingredients:

• 4 cups grated cassava

• 2 cups grated coconut

• 2 cups coconut milk

• 1 1/2 cups sugar

• 1 teaspoon salt

• Banana leaves for wrapping

• Cooking oil for greasing

Process:

• In a large bowl, combine the grated cassava, grated coconut, coconut milk, sugar, and salt. Mix well until fully incorporated.

• Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

• Grease one side of each banana leaf with cooking oil.

• Place about 1/2 cup of the cassava mixture onto the greased side of the banana leaf. Fold the leaf over the mixture and seal the edges, forming a rectangular packet.

• Repeat with the remaining cassava mixture and banana leaves.

• Steam the wrapped sagmani packets for 30-45 minutes, or until the cassava is cooked through and firm to the touch.

• Remove the sagmani packets from the steamer and allow them to cool slightly before unwrapping and serving.

Moron is a popular rice cake delicacy from Eastern Visayas, specifically from Leyte and Samar. This two-toned treat is made from glutinous rice flour mixed with chocolate and coconut milk, giving it a sweet and satisfying taste that is perfect for snacking or dessert.

Ingredients:

• 2 cups glutinous rice flour

• 1 cup rice flour

• 1 1/2 cups sugar

• 1 1/2 cups coconut milk

• 1 cup cocoa powder

• 1/2 cup water

• Banana leaves for wrapping

• Cooking oil for greasing

Process:

• In a large mixing bowl, combine the glutinous rice flour, rice flour, sugar, and coconut milk. Mix well until a smooth and sticky dough forms.

• Divide the dough into two equal portions.

• In a separate bowl, dissolve the cocoa powder in water to make a smooth paste.

• Mix the cocoa paste into one of the dough portions until fully incorporated, creating a chocolate-flavored dough.

• Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

• Grease one side of each banana leaf with cooking oil.

• Take a small portion of the plain dough and a small portion of the chocolate dough, then press them together to form a two-toned, elongated shape.

• Place the two-toned dough onto the greased side of the banana leaf. Fold the leaf over the dough and seal the edges, forming a rectangular packet.

• Repeat with the remaining dough and banana leaves.

• Steam the wrapped moron packets for 30-45 minutes, or until the rice cakes are firm and cooked through.

• Remove the moron packets from the steamer and allow them to cool slightly before unwrapping and serving.

Sayongsong is a native delicacy from Eastern Visayas, particularly from Samar. This steamed dessert is made from ground glutinous rice, sugar, and coconut milk, with a hint of calamansi zest for a unique and refreshing flavor.

ingredients:

• 2 cups ground glutinous rice

• 1 cup sugar

• 1 cup coconut milk

• 1 cup water

• 1 teaspoon calamansi or lemon zest

• Food coloring (optional)

• Banana leaves for wrapping

• Cooking oil for greasing

Process:

• In a large mixing bowl, combine the ground glutinous rice, sugar, coconut milk, water, and calamansi zest. Mix well until a smooth batter forms.

• Add a few drops of food coloring, if desired, and mix well to achieve your preferred color.

• Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

• Grease one side of each banana leaf with cooking oil.

• Pour about 1/4 cup of the batter onto the greased side of the banana leaf. Fold the leaf over the batter and seal the edges, forming a rectangular packet.

• Repeat with the remaining batter and banana leaves.

• Steam the wrapped sayongsong packets for 30-45 minutes, or until the rice cakes are firm and cooked through.

• Remove the sayongsong packets from the steamer and allow them to cool slightly before unwrapping and serving.

Tamales Samar, also known as "Binakol na Tamales," is a unique take on the classic Filipino tamales from the province of Samar in Eastern Visayas. Made with a mixture of ground rice, coconut milk, and chicken, this flavorful and hearty dish is perfect for breakfast, lunch, or dinner.

ingredients: 

• 2 cups ground rice

• 1 1/2 cups coconut milk

• 1 lb chicken, cut into small pieces

• 1/2 cup annatto oil

• 1 onion, chopped

• 4 cloves garlic, minced

• Salt and pepper, to taste

• Banana leaves for wrapping

• Cooking oil for greasing

Process:

• In a large pan, heat the annatto oil over medium heat.

• Sauté garlic and onion until fragrant and translucent.

• Add the chicken pieces and cook until lightly browned.

• Stir in the ground rice and cook for 2-3 minutes.

• Pour in the coconut milk and season with salt and pepper. Cook, stirring occasionally, until the rice is cooked and the mixture has thickened.

• Prepare the banana leaves by passing them over an open flame to make them pliable. Wipe clean and set aside.

• Grease one side of each banana leaf with cooking oil.

• Place about 1/2 cup of the tamales mixture onto the greased side of the banana leaf. Fold the leaf over the mixture and seal the edges, forming a rectangular packet.

• Repeat with the remaining tamales mixture and banana leaves.

• Steam the wrapped tamales packets for 30-45 minutes, or until the tamales are firm and cooked through.

• Remove the tamales packets from the steamer and allow them to cool slightly before unwrapping and serving with a side of steamed rice.