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
Scale
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.
