Manong Ken's Recipe of the Month - November 2002

Binayong Saging

This is a childhood snack that is, of course, turning into a kind of comfort food. If I long for happy times, I cook childhood foods ... to chase away the blues.

Binayong saging is Aklanon for pounded bananas. When I was growing up in Aklan, binayong saging used to be served in our household, as a snack (merienda) after school. Many days when my brother and I got home from school, binayong saging was waiting for us on the table. I think this is also called binatog in Tagalog-speaking regions.

In order for this to work, you need to look for green bananas and not just any kind. They have to be 'saging na saba,' Philippine cooking bananas.

Saging na Saba, Philippine Cooking Bananas

If you live in the diaspora, green plantains are the best to use, but green Cavendish bananas are okay too. But take note, when I mean green, I mean really green, like the unripe ones that South Pacific islanders use. Do not use bananas that are turning yellow or soft. They have to be green otherwise your binatog becomes mushy.

If you are in the Philippines, then of course, use green saba. For this recipe, since I live in the diaspora, I used green plantains. Make sure to purchase plantains that are hard to the touch.

Plantains

Saging na saba (right)

You also need brown sugar and grated coconuts or coconut flakes.

All you need to do is to boil the bananas until they are cooked. They're cooked when the flesh no longer tastes like you're eating bitter cardboard and the pasty sap is no longer noticeable when you break the banana flesh apart.

You then pound the bananas in a pestle, adding brown sugar and coconut flakes while pounding.

That's it.

Form pound banana mixture into balls and serve.

Or serve them spread out.

Whatever suits you.

It's an okay desert, I guess, and a good filling snack.

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