How I spent the HOLY WEEK and preparing our traditional glutin porridge

Hello Steemit family! As a believer in the resurrection of our Lord Jesus Christ, we tend to recollect the events as stated in the Bible.
Such has been handed down from one generation to another, each with different cultures and tradition as well as religious practices.
For the Filipino believers, I have seen my old folks fasting during this time while we kids listen to the story over the radio and now on TV's.
There were many prohibitions too:

• that you should not play outside because if you get hurt, the wound won't heal,
• working or doing business is not allowed. Until now, such is being practiced.
• that you should not grill meat or fish because you will have freckles!

Holy Thursday and Holy Friday is declared holiday Nationwide. Establishments are closed. Though others make use of the holiday by going out with their family or friends for outings...the real essence of sacrifice forgotten. Others do a religious tour which tour guides profits from it.

At home, it has become a tradition for believers to prepare a glutinous porridge instead of the ordinary rice. More often than not, it seemed like an exchange gifts of porridge!
It's more of like a simple feast actually. Passerbys are invited to take part, neighbors enjoy eating binignit with gusto!

In layman's term, we call it 'Binignit'. If you want to make your own glutin porridge,
you may follow my recipe:

1 cup glutin rice
4 regular size banana cut into cubes (use cardava banana)
4 sweet potatoes cut into cubes
1cup sago (soak in water)
1 cup jackfruit strips (optional)
1-2 cups brown sugar to taste
1 tsp vanilla for flavoring
2 cups coconut milk

Note: Increase the volume in case of gatherings.

Aside from the last three, wash the glutin rice and cook in medium heat. Bring to a boil and add ingredients stirring occasionally to avoid being burnt. When tender enough, add the coconut milk, sugar and vanilla.

Serve hot. Usually, I love the cold left over the following day. Just keep it in the ref and heat if you prefer it hot.

Try it!

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