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Binangkal Recipe

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Calories: 150.22|Fat: 3.2|Carbohydrates: 27.3|Protein: 3.13 | 20 minutes
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Discover the Binangkal recipe: irresistible Filipino bread with sesame seeds. Originating from Visayas and Mindanao, these fried dough balls are a perfect treat with coffee or tea.
bingakal

Binangkal, the popular sweet Filipino sesame balls, evoke memories of Middle Eastern leqaimats with their shared passion for deep-fried dough. These delectable goodies consist of dough balls coated in sesame seeds, creating a crunchy exterior that encases a soft, doughy center. While leqaimats are often dipped in honey or syrup, binangkals typically stand alone, offering a subtly sweet flavor that pairs perfectly with a steaming cup of coffee or tea.

Nestled in roadside stalls and bustling bakeries throughout the Philippines, these beloved snacks beckon both locals and travelers alike to indulge in their irresistible charm.

Why you’ll like it

    • Afternoon Delight: Sold in bakeries during the afternoon, these fried dough balls offer the perfect snack time treat. Enjoy with coffee, hot chocolate, or tea.

    • Fresh and Hot: Enjoy them warm straight from the fryer, crunchy on the outside, and soft and chewy vanilla-scented core.

    • Perfect Balance of Sweetness: Loved by kids for its sweet crunchiness, yet not overly sweet, providing joy for parents too. Adjust sweetness with white or brown sugar to your liking.

    • Easy Preparation: Simply mix ingredients and fry on low-medium heat for a golden-brown perfection

bingakal

How to Make Binangkal Recipe

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Author caroline sciberras
Servings 15 servings
Calories 150.22
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Fat: 3.2|Carbohydrates: 27.3|Protein: 3.13

Description

Discover the Binangkal recipe: irresistible Filipino bread with sesame seeds. Originating from Visayas and Mindanao, these fried dough balls are a perfect treat with coffee or tea.

Ingredients

DRY INGREDIENTS

  • 2 ½ cups plain flour
  • 2 tbsp baking powder
  • ¼ tsp salt
  • ¾ cup white sugar

WET INGREDIENTS

  • ½ cup evaporated milk
  • 1 tsp vanilla extract
  • 2 tbsp oil
  • 1 medium egg

OTHER INGREDIENTS

  • sesame seeds for coating
  • cooking oil for frying

Instructions

  • Place the dry ingredients in a bowl
  • Add the wet ingredients one by one and mix.
  • Divide the dough into small balls.
  • Roll into sesame seeds
  • Fry over medium heat
  • Serve warm and enjoy!

Tips & Tricks

  1. Fry with a steady low to medium heat: Bear in mind that if the oil is too hot the dough balls may brown too quickly on the outside while remaining uncooked inside. Otherwise, if it’s too low they tend to become greasy.
  2. Soft dough but not sticky: Adjust the amount of flour or liquid as needed to achieve a soft non-sticky dough.
  3. Preparing the Binangkal Balls: Preferably Binangkal balls should be uniform in size. If you want perfect Binangkal, I also suggest rolling the dough balls generously in sesame seeds.  You don’t want the Binangkal balls with bare patches.
  4. Drain Excess Oil: After frying, drain off any excess oil and place the Binangkal on absorbent paper. Greasy Binangkal tends to lose its crispiness.
  5. Serve Immediately: Binangkal bread is best enjoyed fresh and warm, straight from the frying pan.

 

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Variations and Ingredient Substitutions

In the Philippines, some of the most popular variations of Binangkal include:

    1. Chocolate Binangkal: Filipinos love chocolate – so adding cocoa powder or chocolate chips to Binangkal dough is a popular choice.
    2. Ube Binangkal: Ube, or purple yam, is also popular. If you use Ube extract you can use the same recipe giving the Binangkal a touch of Ube flavor and a vibrant purple hue.
    3. Coconut Binangkal: Adding a little shredded coconut to the Binangkal bread is an interesting variation especially if you’re going to eat them without any other toppings.
    4. Cheese Binangkal: Adding grated cheese to Binangkal dough creates a delicious contrast between sweet and savory that is popular among locals.

Storage and Make-Ahead Instructions

STORAGE

  • Leftovers. Store leftover Binangkal in an airtight container at room temperature for up to 2-3 days.

MAKE AHEAD

  • Binangkal can be made in advance and frozen. Prepare the Binangkal without frying them and place them on a baking sheet lined with parchment paper. Freeze until firm and transfer them to a freezer-safe bag for long-term storage.
  • Cooking. When ready to enjoy, simply thaw the dough balls in the refrigerator overnight, then fry them as usual.

How to Serve Binangkal?

Binangkal are commonly eaten on their own or dipped in chocolate, caramel, or condensed milk and served as a tea-time snack. Any hot beverage pairs well with these Binankal sesame balls.

Binangkal can also be served with fresh fruits, jam or a scoop of ice cream.

Enjoy and let me know how you like your Binangkal!

Health Info

  • Calories: 150.22
  • Sugar: 10.08
  • Sodium: 247.5
  • Fat: 3.2
  • Carbohydrates: 27.3
  • Fiber: 0.59
  • Protein: 3.13

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