The ginataan and biko are popular Filipino desserts or snacks served during birthdays and other special events in the country. However, they are especially cooked and eaten during the Holy Week in Cebu and other Visayan islands on Good Friday, when most of the locals are fasting or abstaining from eating any meat.
I have eaten both the binignit and biko several times already and I can definitely recommend both of them for people who want to eat their dessert slowly just like me.
The binignit is the Cebuano version of the Filipino soup dessert of ginataan. The ginataan is a soup consisting of a thick mixture of tubers such as taro, purple yam, sweet potato, as well as bananas, jackfruit, sago, tapioca pearls and sugar, cooked in coconut milk and thickened with milled glutinous rice.
The binignit is served and eaten hot especially during the cold, rainy season. But it is also served cold and chilled during the hot summer season. The Cebuano binignit is a soup traditionally made with slices of bananas, taro, and sweet potato. Cooked together with the vegetables, fruits and pearl sago is a mixture of water, coconut milk and the landang, which is a local variety of the sago.
When served hot, I would eat the binignit slowly like a hot soup and take small bites of the cuttings of the fruits and vegetables in the dessert. Even when I have eaten all the ingredients, the binignit’s sweet taste is still a treat and I would slowly sip it with my spoon as if I would be sipping a soup.
Binignit served cold and chilled is popular during the hot summer days since its ingredients are almost similar popular to another popular Filipino dessert during the summer, the halo-halo.
The Cebuano biko is a sticky rice cake made from sweetened coconut milk, sugar and bits of ginger topped with caramelized coconut cream. “Latik” is the local term for the curdled coconut cream.
The caramelized latik gives the brown color for the biko and is either served on a plate or wrapped in banana leaves.
Some Cebuano versions of the biko have calamansi rind in it. The cool and soothing effect of the ginger in the biko neutralizes its sweet taste. Since the biko is very sticky, I have to eat it slowly so I can savor every bite of its delicious taste.