Binangkal – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Philippines Servings: Serves 6
Philippines Servings: Serves 6Binangkal is a delightful Filipino pastry originating from the Visayan region. This unique treat is deeply embedded in Filipino culinary traditions, often enjoyed as a snack with coffee or tea. These small, round, fried dough pastries are coated with sesame seeds, offering a crunchy exterior that complements the soft, slightly sweet interior. Simple yet indulgent, Binangkal reflects the warmth and hospitality of Filipino cuisine, making it a favorite among locals and visitors alike.
Ingredients
- all-purpose flour – 2 cups / 260 g
- baking powder – 2 teaspoons / 8 g
- sugar – 3/4 cup / 150 g
- egg – 1 large
- whole milk – 1/2 cup / 120 ml
- sesame seeds – 1/2 cup / 70 g
- vegetable oil for frying – 2 cups / 480 ml
Instructions
- In a large bowl, sift together the flour and baking powder.
- In another bowl, beat the egg and sugar until light and fluffy.
- Combine the dry and wet ingredients, adding milk gradually until a firm dough forms.
- Shape the dough into small balls about the size of a ping-pong ball.
- Roll each ball in sesame seeds until fully coated.
- Heat the vegetable oil in a large pot over medium heat.
- Fry the dough balls in batches until golden brown and crispy.
- Drain on paper towels and serve warm.
Substitutions
- whole milk -> coconut milk
- vegetable oil -> canola oil
- sugar -> coconut sugar
Enhancements in the Next Evolution
- Add vanilla extract for more flavor depth.
- Incorporate a pinch of salt to balance sweetness.
- Experiment with different coatings, such as crushed nuts.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
