Binagol
An artisanal delicacy where the star ingredient is the talyan, a giant taro.
The shredded root crop joins the party of coconut milk, condensed milk, sugar, and eggs. The mixture is poured on a polished coconut shell called “bagol.” Hence, the name. The half-opened shells are delicately tied with layers of banana leaves and secured with strings for steaming.
The preparation and cooking of this binagol can take more than a day, whereas fanatics can devour it in one sitting.
Explore the Secret Kitchens of Samar and learn how to make traditional Samarnon cuisines.
How to make Binagol? (Video)
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