If you’re on the hunt for a delightful snack that pairs perfectly with afternoon coffee or a cozy evening teatime, look no further than this Binangkal (Filipino Sesame Doughnuts) Recipe. These golden, sesame-crusted doughnut balls are crispy on the outside, tender and slightly sweet inside, capturing the comforting essence of Filipino street food. Every bite brings a lovely crunch from the sesame seeds layered with a soft, subtly sweet center that’s just irresistible. This recipe offers a simple yet authentic way to recreate a beloved Filipino treat right in your own kitchen!
Ingredients You’ll Need
Binangkal relies on simple, pantry-friendly ingredients that come together to create its distinct texture and flavor. Each component plays a crucial role, whether it’s adding sweetness, fluffiness, or that signature nutty exterior that makes these doughnuts truly memorable.
- All-purpose flour (165 g / 1 1/4 cups): Forms the base of the dough, giving structure and a soft crumb.
- Brown sugar (82 g / 1/4 cup + 2 tbsp): Adds warmth and natural sweetness with a slight molasses undertone.
- Baking powder (1 tsp): Leavens the dough for a light, airy texture inside.
- Baking soda (1/4 tsp): Works hand in hand with the baking powder to help the dough rise.
- Evaporated milk (80 ml / 1/3 cup): Brings richness and moisture, ensuring the dough stays tender.
- Vegetable or canola oil (1 tbsp): Adds moisture in the dough and also used for frying.
- Vanilla extract (1/2 tsp): Subtly enhances the flavor with a sweet, fragrant note.
- Sesame seeds (1/4 cup): Coats the doughnuts, giving them their iconic crunch and nutty flavor.
- Oil for frying: Use enough to submerge the dough balls, ensuring even frying.
How to Make Binangkal (Filipino Sesame Doughnuts) Recipe
Step 1: Prep the Sesame Seeds
Start by placing your sesame seeds in a wide bowl or shallow plate. This will be your coating station for the dough balls, so having them ready is key for an easy workflow.
Step 2: Mix the Dry Ingredients
In a separate mixing bowl, combine the all-purpose flour, brown sugar, baking powder, and baking soda. Mix them well until everything is evenly distributed—this ensures your Binangkal dough will rise beautifully and have a balanced sweetness.
Step 3: Combine Wet Ingredients and Form Dough
Add the evaporated milk, your tablespoon of oil, and vanilla extract to the flour mixture. Mix everything together until you achieve a smooth dough that’s a bit sticky but manageable. This mixture should be soft yet firm enough to roll into balls.
Step 4: Shape and Coat the Dough Balls
Pinch off portions of the dough about 1 inch in diameter and roll them into smooth balls. Then roll each ball generously in the sesame seeds, pressing lightly so the seeds stick well and create that signature sesame crust.
Step 5: Fry the Binangkal
Heat oil in a deep pan or wok over low to medium heat. Carefully drop the sesame-coated balls into the hot oil and fry until golden brown, turning occasionally to ensure even cooking. Cooking at a moderate temperature allows the doughnuts to cook through without burning the sesame seed exterior.
Step 6: Drain and Cool
Once perfectly browned, remove the Binangkal using a slotted spoon and let them drain on paper towels to soak up excess oil. Cooling slightly will help them firm up while keeping the inside soft and mouthwatering.
How to Serve Binangkal (Filipino Sesame Doughnuts) Recipe
Garnishes
This Binangkal (Filipino Sesame Doughnuts) Recipe shines on its own, but for an added touch, you can dust them lightly with powdered sugar or serve alongside a small bowl of sweetened condensed milk for dipping. The sweet garnish complements the nutty crunch of the sesame coating beautifully.
Side Dishes
These doughnuts pair wonderfully with hot beverages like brewed coffee or a warm glass of tsokolate, the traditional Filipino hot chocolate. They also work as a lovely snack alongside fresh fruit or a mild cheese plate for a savory contrast.
Creative Ways to Present
For parties or gatherings, arrange Binangkal on a tiered serving tray lined with banana leaves or colorful parchment paper. You can also thread them on skewers, alternating with fresh fruit or marshmallows, for a playful snack presentation that kids and adults will adore.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them in an airtight container at room temperature for up to 2 days. This will help maintain their crispiness on the outside while keeping the inside fluffy.
Freezing
You can freeze remaining Binangkal by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag. They’ll keep for up to one month without losing their texture or flavor.
Reheating
To enjoy leftovers warm and crispy again, reheat Binangkal in a preheated oven at 350°F (175°C) for about 5 to 7 minutes. This method will refresh the outer crunch without drying out the center.
FAQs
What makes Binangkal different from regular doughnuts?
Binangkal stands out because of its crunchy sesame seed coating and its bite-sized, round shape. Unlike glazed or filled doughnuts, Binangkal offers a simple, subtly sweet flavor with a distinct nutty crunch that is deeply rooted in Filipino street food culture.
Can I use white sugar instead of brown sugar?
Yes, you can substitute white sugar if needed, but brown sugar adds a deeper, caramel-like flavor that complements the sesame seeds exceptionally well and enhances the dough’s richness.
What is the best oil to use for frying Binangkal?
Neutral oils with high smoke points like vegetable, canola, or peanut oil work best for frying Binangkal. They ensure even cooking and prevent the doughnuts from absorbing a heavy, oily taste.
Are Binangkal gluten-free?
Traditional Binangkal recipes use all-purpose wheat flour, so they are not gluten-free. For gluten-free options, you would need to experiment with rice flour or other gluten-free blends, but this might alter the texture.
Can I make these doughnuts bigger or smaller?
Absolutely! The classic size is about 1 inch balls, but you can make larger or smaller ones depending on preference. Just keep in mind that smaller ones will cook faster and might be crispier overall.
Final Thoughts
If you love discovering new flavors and handmade treats that bring comfort in every bite, you simply must try this Binangkal (Filipino Sesame Doughnuts) Recipe. It’s a straightforward, delightful way to experience a Filipino classic that’s perfect for sharing with family and friends. Once you taste that crunchy sesame exterior paired with the soft, sweet dough inside, Binangkal will surely become one of your favorite homemade snacks!
Print
Binangkal (Filipino Sesame Doughnuts) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Snack
- Method: Frying
- Cuisine: Filipino
Description
Binangkal is a traditional Filipino fried dough ball coated generously with sesame seeds, offering a sweet and crunchy treat perfect for snacks or merienda. This recipe yields crispy, golden-brown balls with a hint of vanilla and brown sugar sweetness, fried to perfection for a delightful bite.
Ingredients
Dry Ingredients
- 165 g (1 1/4 cups) all-purpose flour
- 82 g (1/4 cup + 2 tbsp) brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup sesame seeds
Wet Ingredients
- 80 ml (1/3 cup) evaporated milk
- 1 tbsp vegetable or canola oil
- 1/2 tsp vanilla extract
For Frying
- Oil (for frying, amount as needed)
Instructions
- Prepare sesame seeds: Pour sesame seeds into a wide bowl and set aside to coat the dough balls later.
- Mix dry ingredients: In another bowl, combine the all-purpose flour, brown sugar, baking powder, and baking soda. Stir until evenly mixed.
- Add wet ingredients: Pour in the evaporated milk, 1 tablespoon of oil, and vanilla extract into the dry mixture. Mix thoroughly until a smooth dough forms.
- Shape and coat: Pinch off portions of the dough and roll each into 1-inch diameter balls. Roll each ball generously over the sesame seeds in the prepared bowl, ensuring even coating.
- Fry the dough balls: Heat oil in a deep pan over low to medium heat. Fry the sesame-coated dough balls in batches until they turn golden brown and crispy, usually a few minutes per batch.
- Drain excess oil: Remove the fried binangkal with a slotted spoon and place them on a stack of paper towels to drain excess oil before serving.
Notes
- Maintain low-medium heat while frying to ensure the dough cooks evenly without burning the sesame seeds.
- The size of the dough balls can be adjusted but keep them small for even cooking.
- You can substitute evaporated milk with regular milk if preferred, though flavor and texture may slightly vary.
- Store cooled binangkal in an airtight container to retain freshness and crispness for up to 3 days.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
