Binangkal

Here’s a classic recipe for Binangkal—crispy Filipino sesame balls traditionally enjoyed as a merienda with coffee or hot chocolate:

🍽️ Ingredients (makes about 12–15 balls)

• Dry

  • 1½ – 2½ cups all‑purpose flour

  • ¾ cup sugar (white or brown)

  • 1 tbsp (or 2 tsp) baking powder

  • ¼ tsp salt (optional)

  • ~¼ cup powdered milk or cornstarch (some variations)

• Wet

  • ½ cup evaporated milk (or regular milk for lighter flavor)

  • 1 large egg

  • 1–2 tbsp oil or melted butter

  • ½ tsp vanilla or almond extract (optional)

• Coating & frying

  • ½ – ¾ cup sesame seeds

  • Oil for deep frying (vegetable, canola, or sunflower)

🧑‍🍳 Instructions

1. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder (plus salt or powdered milk/cornstarch if using).

2. Combine wet ingredients: In a separate bowl, beat the milk, egg, oil or melted butter, and vanilla extract (if using) until smooth.

3. Form dough: Gradually add the dry mix into the wet mixture, stirring until a soft, slightly sticky dough forms. Knead for a few minutes until smooth.

4. Shape & coat: Scoop or roll small portions (about marble- to golf‑ball size) and roll each ball in sesame seeds. Press gently to help seeds stick.

5. Deep fry: Heat oil to medium (~150–175 °C or 300–350 °F). Fry a few balls at a time until golden brown (about 2–5 minutes), turning occasionally for even coloring. Avoid overcrowding to maintain oil temperature.

6. Drain & finish: Remove with a slotted spoon and drain on paper towels. Optionally roll again in sesame seeds while still warm.

7. Serve: Best enjoyed fresh and warm—perfect with coffee, hot chocolate, or ginger tea.

🧂 Tips & Variations

• Flavor tweaks: Try ube extract for purple-hued ube binangkal, or mix some shredded coconut or grated cheese into the dough for interesting flavor contrasts.

• Sweetener swap: Substitute muscovado for white sugar to get a caramel-like flavor and deeper color.

• Sesame mix: Use a combination of black and white sesame seeds for added nuttiness and visual contrast.

• Reheating: To revive crispiness, reheat binangkal in an oven at 175 °C (10–15 min) or an air fryer at ~160 °C (5–7 min). Microwaving is fastest but may soften the crust.

💬 From the community

Filipinos online share how beloved binangkal is:

“Binangkal … masarap sya pag freshly baked :)”
“Perfect sa kape yan!”
“Binangkal ay gawa sa harina… samantala ang buchi ay gawa sa galapong…” — explaining how binangkal differs from buchi

And some playful commentary:

“Sarap y’an! … lalo na kapag madaming sesame seeds…”
“Binangkal… Crunchy and warm.” — pairing it with hot coffee or soft drinks

📋 Quick Recipe Summary