If you’re searching for a snack that brings both comfort and crunch in every bite, the Binangkal Recipe is your gateway to the taste of homey Filipino bakeries and bustling street corners. These golden, sesame-coated dough balls have long been loved for their crisp exteriors and soft, subtly sweet interiors — a treat that’s irresistibly simple yet totally satisfying. Whether enjoyed with morning coffee or as a sweet nibble in the afternoon, Binangkal delivers nostalgia with every delightful bite. Today, let’s embark on this baking adventure together — you’ll see just how easy and rewarding it is to make Binangkal from scratch!
Ingredients You’ll Need
One of the best parts about this Binangkal Recipe is how uncomplicated the ingredients are — each has a special role in bringing the signature texture and flavor to your kitchen. These pantry staples come together to create something greater than the sum of their parts.
- All-purpose flour: Forms the hearty base of the dough and provides structure for that signature chewiness.
- Sugar: Adds a subtle sweetness and helps achieve a beautiful browned crust.
- Baking powder: This leavener is key for lightening the dough and making those bite-sized treats tender.
- Salt: Just a hint deepens the overall flavor, balancing the sweetness perfectly.
- Sesame seeds (plus more for coating): Deliver a nutty aroma and that gorgeous, iconic crust on the outside.
- Large egg: Provides richness and helps bind everything together so your Binangkal don’t fall apart.
- Evaporated milk: Makes the dough extra luxurious and gives a slight creaminess you’ll love.
- Vegetable oil (for dough): Keeps each bite moist and delicious without being greasy.
- Vanilla extract: Adds a touch of warmth and rounds out the flavor profile so every bite feels special.
- Vegetable oil (for frying): Choose a neutral oil for crisp frying without overpowering the natural flavors.
How to Make Binangkal Recipe
Step 1: Prepare the Dry Ingredients
Start by grabbing your largest mixing bowl — you’ll want plenty of space for everything to come together. Whisk the all-purpose flour, sugar, baking powder, salt, and two tablespoons of sesame seeds thoroughly, ensuring the baking powder and seasonings are evenly distributed throughout the flour. Those sesame seeds begin infusing the dough with their uniquely nutty flavor right from the get-go.
Step 2: Create the Wet Mixture
In a separate bowl, beat your large egg until lightly frothy, then add the evaporated milk, vegetable oil, and vanilla extract. This quartet brings moisture, richness, and that touch of aromatic sweetness Binangkal is known for. Whisk until well blended, so everything is ready to easily incorporate with the dry mix.
Step 3: Combine and Form the Dough
Pour the wet mixture into the bowl of dry ingredients and, using a spatula or your hands, mix until a thick, cohesive dough forms. This dough will be sticky yet sturdy; if it feels too dry, dribble in a teaspoon more evaporated milk. If it’s too loose, a sprinkle of flour will do the trick. You’re looking for a consistency that’s easy to roll into balls but not overly stiff.
Step 4: Shape and Coat the Dough Balls
Scoop about a tablespoon of dough and roll it gently between your palms to form a ball. Lay out additional sesame seeds on a plate, then roll each dough ball until it’s generously and evenly coated all over. Don’t skimp here — the crunchy, toasted sesame crust is what makes this Binangkal Recipe iconic!
Step 5: Fry to Golden Perfection
Pour about two inches of vegetable oil into a deep, heavy-bottomed pot and heat it over medium until it reaches 325°F. Carefully lower a few dough balls in at a time using a slotted spoon, turning them occasionally so they cook evenly on all sides. Fry for 5 to 7 minutes or until they’re puffed and a deep golden brown. Frying in batches avoids overcrowding, ensuring each piece stays crisp and perfectly cooked within.
Step 6: Drain and Serve
Once fried, use a slotted spoon to transfer the golden Binangkal to a plate lined with paper towels. This allows any excess oil to drain off, keeping your treats light and snackable. Let them cool slightly, but not completely — Binangkal is at its best when just warm, the crust still whispering with crunch!
How to Serve Binangkal Recipe
Garnishes
Binangkal doesn’t need much; its sesame-studded shell is eye-catching and flavorful all on its own. For a simple garnish, a dusting of confectioners’ sugar works wonders, adding an extra touch of sweetness and visual flair that makes your plate pop.
Side Dishes
Traditionally, Binangkal shines alongside a steaming mug of Filipino tsokolate (hot chocolate) or freshly brewed coffee. The subtle crunch and gentle sweetness pair perfectly with the bitter notes of your favorite morning or afternoon drink, giving you a snack break that’s both energizing and comforting.
Creative Ways to Present
If you want to make your Binangkal Recipe extra memorable, try stacking the balls in mini cupcake liners for a party spread, or skewer them for a fun, modern twist. Drizzle lightly with melted chocolate or serve with a dipping sauce on the side for special occasions. Kids especially love tiny “snack towers” or rainbow toothpicks!
Make Ahead and Storage
Storing Leftovers
If you happen to have Binangkal left after baking, let them cool completely before transferring to an airtight container. Stored this way, they’ll stay crisp and tasty for up to two days on your countertop, making them perfect for snacking throughout the week.
Freezing
You can absolutely freeze Binangkal for longer storage! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. This prevents sticking and keeps them fresh for up to a month. When a craving strikes, you’re just a quick reheat away from fresh-tasting Binangkal.
Reheating
To restore their crispy edge, pop chilled or thawed Binangkal in the oven at 325°F for 5 to 7 minutes. Microwaving will warm them, but oven reheating ensures the outside stays deliciously crunchy, just like freshly fried.
FAQs
Can I use a different type Snack
All-purpose flour is ideal for the classic texture, but if you’d like to experiment, bread flour gives a chewier crumb, while cake flour makes the interior lighter. Just avoid self-rising flour since the recipe already includes baking powder.
What’s the best oil for frying Binangkal?
Choose a neutral, high-heat oil such as vegetable, canola, or sunflower oil. These let the delicate sweet dough and sesame flavors shine without adding a strong aftertaste.
How do I know when the Binangkal is cooked through?
Look for an even golden-brown color all over and a hollow sound when tapped. If you’re unsure, you can break one open — the inside should be fully cooked, not sticky or doughy.
Can I skip the sesame seeds or use something else?
Sesame seeds are signature, but for allergies or preferences, you could try rolling the balls in poppy seeds or finely chopped nuts. Skipping the coating is possible, but you’ll lose some of the Binangkal Recipe’s distinctive texture.
What’s the secret to keeping Binangkal crispy?
The trick lies in frying at the right temperature (not too hot) and draining them well after cooking. Storing them in an airtight container once cooled also helps lock in the crunch.
Final Thoughts
There’s a reason this Binangkal Recipe is beloved across generations — it’s unfussy, deeply satisfying, and bursts with that comforting, toasty flavor you’ll crave again and again. Whether you’re a Binangkal newbie or it reminds you of home, give this recipe a try and share a taste of Filipino warmth with your friends and family. Happy frying!
Print
Binangkal Recipe
- Total Time: 30 minutes
- Yield: 20 pieces 1x
- Diet: Vegetarian
Description
Binangkal are delightful sesame-coated dough balls, a popular Filipino snack often enjoyed as a sweet treat. Crispy on the outside and soft on the inside, these fried bread bites are perfect for snacking or as a dessert.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons sesame seeds (plus more for coating)
Wet Ingredients:
- 1 large egg
- ½ cup evaporated milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- vegetable oil for frying
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and 2 tablespoons of sesame seeds.
- Shaping: Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball in sesame seeds to coat fully.
- Frying: In a deep pot, heat about 2 inches of vegetable oil over medium heat (around 325°F). Fry the dough balls in batches, turning occasionally, for 5–7 minutes or until golden brown and cooked through.
- Serving: Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool slightly before serving.
Wet Ingredients: In a separate bowl, beat the egg, then add evaporated milk, vegetable oil, and vanilla extract. Pour the wet mixture into the dry ingredients and mix until a thick dough forms.
Notes
- Frying at a moderate temperature ensures the inside cooks through without burning the outside.
- These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Filipino
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 4g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
