Description
Binangkal is a traditional Filipino snack featuring crispy sesame-coated dough balls that are deep-fried to golden perfection. These bite-sized treats have a slightly sweet flavor with a delightful crunch from the sesame seeds, making them perfect for pairing with coffee or hot chocolate.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/4 cup evaporated milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Coating and Frying
- 1/2 cup sesame seeds
- Vegetable oil, for frying
Instructions
- Prepare the dry mixture: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, beat the eggs thoroughly, then add the evaporated milk, melted unsalted butter, and vanilla extract. Mix well to combine.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently until a soft, slightly sticky dough forms, ensuring all ingredients are well incorporated.
- Shape the dough balls: Scoop tablespoon-sized portions of dough and roll them into smooth balls with your hands, shaping them uniformly for even cooking.
- Coat with sesame seeds: Roll each dough ball in sesame seeds, pressing gently so the seeds stick evenly over the surface.
- Heat the oil: In a deep pan or pot, pour about 2 inches of vegetable oil and heat over medium heat to 325°F (165°C), maintaining a consistent temperature for optimal frying.
- Deep-fry the binangkal: Carefully lower a few sesame-coated dough balls into the hot oil, avoiding overcrowding. Fry for 5 to 7 minutes, turning occasionally, until the binangkal are golden brown and cooked through.
- Drain and cool: Remove the fried dough balls using a slotted spoon and place them on paper towels to absorb excess oil. Allow to cool slightly before serving.
Notes
- Maintain consistent oil temperature at 325°F to ensure even cooking and prevent burning.
- If evaporated milk is unavailable, substitute with regular milk.
- Binangkal is best enjoyed warm alongside coffee or hot chocolate for an authentic experience.
