Binagol, moron, sagmani…
Fiesta dessert treats one cannot afford to miss!
Binagol (sweetened taro pudding with nuts) is a popular delicacy produced by the municipality of Dagami, Leyte. It is made from talyan – a root crop species like gabi that grows and is imported from Palapag, Northern Samar. Mixed with eggs, coconut milk, sugar, butter, nuts and chocolate, it is packaged and steamed using banana leaves and polished coconut shells called “bagol,” hence the name “binagol.” It’s sweet and delicious.
Other delicacies which Dagami is known for are chocolate moron or suman made of ground rice cooked in coconut milk flavored with cocoa. Sagmani is another suman made of cassava, gabi or sweet potatoes cooked with coconut cream, sugar and sometimes coconut meat.
I happened to accompany ABS-CBN’s Marc Logan to Dagami, Leyte to do an interview and TV footage on how the popular binagol of Dagami is made. Naturally, the best source was no less than Mayor Esmeralda Ortega.
View more photos on how the binagol is made at the full gallery.