Binangkal

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 cup (40g) sesame seeds 1/4 cup (40g) sesame seeds
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, brown sugar, baking powder, and salt.
2. 2.
   Gradually add the coconut milk and vanilla extract to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Take small portions of the dough and shape them into small balls, about 1 inch in diameter.
4. 4.
   Roll each ball in sesame seeds, ensuring they are evenly coated.
5. 5.
   In a deep pan or pot, heat vegetable oil over medium heat.
6. 6.
   Carefully drop the coated dough balls into the hot oil and fry until golden brown, turning occasionally to ensure even cooking.
7. 7.
   Once cooked, remove the Binangkal from the oil and drain on a paper towel to remove excess oil.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Sesame seeds — Toast the sesame seeds in a dry pan over medium heat for a few minutes until they turn golden brown. This will enhance their nutty flavor and aroma.

Tips & Tricks

• For a variation, you can add a pinch of cinnamon or nutmeg to the dough for a warm and aromatic flavor.
• Make sure the oil is hot enough before frying the Binangkal to ensure they cook evenly and have a crispy exterior.
• If the dough is too sticky, you can lightly dust your hands with flour while shaping the balls.
• Serve the Binangkal warm for the best taste and texture.
• Store any leftovers in an airtight container to maintain their freshness.

Serving advice

Binangkal is best enjoyed warm. Serve them as a snack with a cup of hot coffee or tea. They can also be served as a dessert alongside a scoop of coconut or vanilla ice cream for a delightful treat.

Presentation advice

Arrange the Binangkal on a serving plate and sprinkle some powdered sugar over them for an added touch of sweetness. You can also garnish with a few fresh mint leaves for a pop of color.