Combine coconut milk and water in a cooking pot. Let boil.
Stir the mixture. Add sweet potato, purple yam, saba banana, ripe jackfruit, and eddo (gabi). Cover the pot. Continue to cook in medium heat for 8 to 10 minutes.
Add Muscovado sugar and sago pearls. Stir. Cover and continue to cook for another 8 minutes.
Combine glutinous rice flour (galapong) and 1/4 cup water. Stir until flour dilutes completely. Pour into the cooking pot. Stir. Continue to cook until all the sweet potato, yams, and gabi are soft. Note: you can add more water in the pot if you want your binignit to be soupy, add more sugar as needed.
Transfer to a serving plate. Serve.
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