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
Scale
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.
