If you’ve ever strolled through Filipino markets or street food stalls, you’ve probably encountered those irresistible little golden balls called Binangkal. This Binangkal Recipe captures the perfect blend of crunchy sesame seed coating and soft, slightly sweet fried dough inside. Each bite offers a delightful mix of textures and flavors that make these snacks utterly addictive. Whether you’re looking for a quick snack or a charming treat to share, Binangkal is a timeless Filipino favorite that’s incredibly easy to make right at home.
Ingredients You’ll Need
These ingredients are simple yet indispensable for creating that perfect balance of flavor and texture in Binangkal. Each one plays a crucial role, from binding the dough to adding sweetness, richness, and that signature sesame crunch.
- All-purpose flour: The sturdy base for the dough, giving structure to each ball.
- Sugar: Adds just the right touch of sweetness that complements the sesame seeds.
- Baking powder: Helps lighten the dough, making each bite pleasantly soft inside.
- Salt: Enhances all the flavors subtly without overpowering.
- Sesame seeds: Mixed in and used for coating, they provide that iconic nutty crunch and golden finish.
- Egg: Binds ingredients together and adds richness to the dough.
- Evaporated milk: Offers creamy moisture for tenderness and a light caramel undertone.
- Vegetable oil (for dough and frying): Keeps the dough tender and is crucial for frying the balls to golden perfection.
- Vanilla extract: Adds a subtle fragrant note that elevates the overall flavor.
How to Make Binangkal Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together your all-purpose flour, sugar, baking powder, salt, and 2 tablespoons of sesame seeds in a large bowl. This ensures that all the dry elements are evenly distributed and ready to embrace the wet ingredients.
Step 2: Combine the Wet Ingredients
In a separate bowl, beat the egg lightly, then stir in the evaporated milk, vegetable oil, and vanilla extract. Mixing these wet components separately helps you achieve a smooth, well-blended liquid you can easily incorporate into the dry mixture.
Step 3: Form the Dough
Pour the wet mixture into the dry ingredients and stir until a thick, slightly sticky dough is formed. The dough should hold together well but not be overly dry or crumbly, making it easy to roll into balls.
Step 4: Shape and Coat the Dough Balls
Take about one tablespoon of dough and roll it between your palms into a smooth ball. Roll each ball generously in sesame seeds until fully coated. This step not only adds crunch but marks the iconic appearance of Binangkal.
Step 5: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep pot over medium heat until it reaches approximately 325°F. Fry the sesame-coated dough balls in batches, turning occasionally, for 5 to 7 minutes or until they become golden brown and cooked through. Removing them with a slotted spoon and draining on paper towels helps keep each bite crisp and delightful.
How to Serve Binangkal Recipe
Garnishes
Though Binangkal shines on its own, a light dusting of powdered sugar or a sprinkle of extra toasted sesame seeds on top can elevate the presentation and add a hint of sweetness or extra crunch for guests.
Side Dishes
Binangkal pairs beautifully with a warm cup of coffee or hot chocolate, making it a comforting snack during breakfast or merienda. It also works well alongside fresh tropical fruits like mango or banana for a refreshing contrast.
Creative Ways to Present
For a party or special gathering, arrange Binangkal on a wooden platter with small bowls of dipping sauces such as coconut caramel or a spiced chocolate dip. This offers guests a chance to experiment with flavors and adds a festive touch to this humble snack.
Make Ahead and Storage
Storing Leftovers
Binangkal is best enjoyed fresh to maintain its crispy crust, but leftovers can be stored in an airtight container at room temperature for up to two days. Make sure the container is sealed tightly to prevent the dough balls from becoming soggy.
Freezing
If you want to keep Binangkal for longer, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. This method prevents them from sticking together, and they can be conveniently thawed when ready to enjoy.
Reheating
To revive the original crispiness, reheat Binangkal in a preheated oven at 350°F for about 5 to 7 minutes, or briefly in a hot skillet. Avoid microwaving as it can make them soft and lose their delightful crunch.
FAQs
Can I use regular milk instead of evaporated milk in this Binangkal Recipe?
Yes, you can substitute regular milk, though evaporated milk gives a richer and slightly caramelized flavor that enhances Binangkal, so the taste might be a bit lighter with regular milk.
What oil is best for frying Binangkal?
Vegetable oil is preferred due to its neutral flavor and high smoke point, but you can also use canola or peanut oil for frying. These oils help achieve that perfect golden exterior without imparting unwanted flavors.
Is Binangkal suitable for vegetarians?
Absolutely! This recipe contains no meat or animal-derived rennet, making it vegetarian-friendly. Just ensure any additional toppings or dips align with your dietary preferences.
How do I know when Binangkal is fully cooked?
When fried, Binangkal should be golden brown all over and firm to the touch. Cooking for about 5 to 7 minutes at the right temperature ensures the inside is cooked through without burning the outside.
Can I make Binangkal without rolling them in sesame seeds?
While sesame seeds are a signature part of Binangkal, you can skip the coating for a milder texture and flavor. However, the sesame seeds contribute nutty flavor and visual appeal that many consider essential.
Final Thoughts
There’s something so heartwarming and deeply satisfying about making and sharing this Binangkal Recipe. Whether for a casual snack or a thoughtful gift, these sesame-coated dough balls bring a bit of Filipino spirit into your kitchen. Don’t hesitate to try them out—you might just find yourself baking batch after batch to share with family and friends!
Print
Binangkal Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 pieces
- Category: Snack
- Method: Frying
- Cuisine: Filipino
- Diet: Vegetarian
Description
Binangkal is a delightful Filipino snack consisting of deep-fried sesame-coated dough balls. Crispy on the outside and soft inside, these sweet treats are perfect for enjoying with coffee or as a quick bite any time of day.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sesame seeds (plus more for coating)
Wet Ingredients
- 1 large egg
- ½ cup evaporated milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil (for deep frying, about 2 inches deep)
Instructions
- Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and 2 tablespoons of sesame seeds until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the egg, then add evaporated milk, vegetable oil, and vanilla extract. Mix these until smooth.
- Make the dough: Pour the wet mixture into the dry ingredients and stir until a thick dough forms, ensuring there are no dry patches.
- Form dough balls: Scoop about 1 tablespoon of dough and roll it into a smooth ball. Repeat until all dough is shaped.
- Coat with sesame seeds: Roll each dough ball in additional sesame seeds until fully coated to add texture and flavor.
- Heat oil for frying: In a deep pot, heat approximately 2 inches of vegetable oil over medium heat to around 325°F (163°C). Use a thermometer for accuracy if possible.
- Fry the dough balls: Fry the dough balls in batches, turning them occasionally with a slotted spoon to ensure even browning. Cook for 5–7 minutes or until they turn golden brown and are cooked through.
- Drain and cool: Remove the fried binangkal with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly before serving for the best texture and flavor.
Notes
- Maintain a moderate frying temperature around 325°F to cook the dough evenly without burning the exterior.
- Binangkal is best enjoyed fresh for optimal crispness but can be stored in an airtight container for up to 2 days.
