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- Add coco milk, sugar and peanuts and mix well. Tip: Use the kakang gata (first extract) before using the thinner coco milk to keep the talyan mixture moist.
- Put a layer of the mixture inside the coco shells.
- Add sugary syrup.
- Top with more talyan mixture.
- Cover with banana leaves and use a twine to keep the leaves in place.
- Put coco shells inside a cauldron and immerse with enough water.
- Bring to a rolling boil and boiling temperature for at least seven hours to ensure that the pudding is properly cooked.
- Remove coco shells from hot water, air dry, change twine and retie.
- Binagol is now ready to serve.
Thank you to Terry and Teresa Ortega for sharing their recipe. Their Original Binagol and other sweets can be found at Teri’s Leyte Delicacies in downtown Tacloban City.