How To Make Kinugay for Your Binignit

One of the most useful trees/plants around is the Buli or the Basak Tree. Its leaves are used are roof and its main trunk can be used to create the highly-addictive Kinugay. Kinugay is a delicacy which is eaten as a snack. When dried and not flavored, it becomes the landang – a primary ingredient in binignit. (Yes, it’s that chewy brown stuff that you see floating.)

First, the trunk is divided into two equal halves. The softer flesh is scraped out.

A very sharp scythe is used to cut the flesh in very thin slices.

These strips are then dried.

The harder flesh left in the trunk is later removed with the use of a machete.


Afterwards, the strips are cut into even smaller pieces.

Then, they are pulverized using a pestle.

When they are fine enough, they are soaked in water and then they’re squeezed dry.


The dry meat is then removed. What is left is the linundag or the sediments.


The sediments are then mixed with coconut milk and sugar. The mixture is then cooked.

Too bad, I forgot to take a photo of an actual kinugay. But it tastes really good.