Dish

Binangkal

Binangkal is typically made with flour, sugar, baking powder, and milk. The dough is rolled into small balls and coated in sesame seeds before being deep-fried until golden brown. It is a sweet and crunchy snack that is often served with a cup of hot coffee or tea.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Snack

Origins and history

Binangkal is believed to have originated in the Visayas region of the Philippines. It is often sold by street vendors and is a popular snack among Filipinos. The name 'binangkal' is derived from the Visayan word 'bangkal', which means 'to roll into a ball'.

Dietary considerations

Binangkal contains gluten, eggs, and dairy products, and is not suitable for gluten-free or vegan diets. It may also contain traces of nuts.

Variations

There are many variations of binangkal, including those made with different types of flour or sweeteners. Some recipes also call for the addition of coconut milk or pandan leaves for added flavor. In some regions of the Philippines, binangkal is also filled with sweetened coconut or peanut butter.

Presentation and garnishing

To make binangkal extra fluffy, be sure to use fresh baking powder and to knead the dough until it is smooth and elastic. You can also add a pinch of salt to the dough to enhance the flavor. Binangkal is typically served on a plate or platter, garnished with additional sesame seeds or powdered sugar.

Tips & Tricks

When deep-frying binangkal, be sure to maintain a consistent oil temperature to ensure that the dough cooks evenly. You can also experiment with different coatings, such as shredded coconut or crushed peanuts, to add variety to the snack.

Side-dishes

Binangkal is typically served as a snack or dessert, and pairs well with hot coffee or tea. It can also be served with a side of sweetened condensed milk for dipping.