Description
Binangkal is a traditional Filipino snack featuring deep-fried dough balls coated in sesame seeds. These golden, crispy treats are slightly sweet and have a delightful nutty flavor from the sesame crust, making them a perfect snack for any time of the day.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup evaporated milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Coating
- 1/2 cup sesame seeds
For Frying
- Vegetable oil for frying
Instructions
- Prepare the dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure an even distribution of leavening and flavor.
- Mix the wet ingredients. In a separate bowl, beat the eggs thoroughly. Add evaporated milk, vegetable oil, and vanilla extract to the eggs and mix well to create a smooth wet mixture.
- Form the dough. Gradually pour the wet mixture into the dry ingredients. Stir or mix until a sticky dough forms, ensuring all the flour is incorporated without overmixing.
- Shape the dough balls. Lightly oil your hands to prevent sticking and roll portions of dough into small balls approximately 1 to 1.5 inches in diameter for uniform cooking.
- Coat with sesame seeds. Roll each dough ball in the sesame seeds until fully coated, which will give the binangkal its signature nutty and crispy exterior.
- Heat the oil. In a deep pan, heat vegetable oil over medium heat. Make sure the oil is hot but not smoking to prevent burning the exterior while keeping the inside uncooked.
- Deep fry the dough balls. Fry the coated dough balls in batches, turning occasionally to brown evenly. Cook for approximately 4 to 6 minutes or until they turn golden brown and are cooked through.
- Drain and cool. Use a slotted spoon to remove the binangkal from the oil and drain them on paper towels to remove excess oil before serving warm or at room temperature.
Notes
- Ensure the frying oil is at the right temperature—not too hot—to avoid burning the exterior while the center remains raw.
- For a more traditional and richer flavor, coconut milk can be used instead of evaporated milk in the dough.
- Use lightly oiled hands when shaping the dough balls to prevent sticking and achieve uniform size.
