Binangkal is a beloved Filipino snack especially popular in the Visayas and Mindanao regions. These golden, sesame-coated dough balls are crisp on the outside, soft and slightly chewy inside—perfect with a cup of coffee or hot chocolate. Made from simple pantry staples, they’re easy to whip up and deeply satisfying.
📝 Ingredients
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2 cups all-purpose flour – Forms the structure of the dough.
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1 tablespoon baking powder – Gives the dough balls their lift.
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½ cup brown sugar – Adds sweetness and a subtle caramel flavor.
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¼ teaspoon salt – Balances the sweetness.
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1 tablespoon cooking oil – Helps with moisture and tenderness.
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¼ cup evaporated milk – Adds richness and flavor.
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1 large egg – Binds the ingredients together.
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Sesame seeds – For coating; adds crunch and a nutty taste.
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Oil for frying – Enough to deep-fry the balls evenly.
👩🍳 Instructions
1. Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, brown sugar, and salt. Stir well to evenly distribute the leavening and sugar throughout the flour.
2. Add Wet Ingredients
Add the egg, evaporated milk, and 1 tablespoon of oil to the dry mixture. Using a spoon or clean hands, mix until everything is thoroughly combined. The dough should be thick, sticky, and pliable, more like a soft, scoopable batter than a firm bread dough.
Tip: If the dough feels too dry, add 1–2 teaspoons more milk; if too wet, sprinkle in a little flour.
3. Shape into Balls
Scoop out tablespoon-sized portions of dough and roll them between your palms to form balls, roughly the size of a ping pong ball. You can lightly oil your hands to prevent sticking.
4. Coat with Sesame Seeds
Roll each dough ball in a shallow bowl filled with sesame seeds, making sure they’re evenly coated on all sides. This gives Binangkal its signature crunchy crust.
5. Fry Until Golden
Heat oil in a deep pan or pot over medium heat. Once the oil reaches about 325–350°F (163–177°C), carefully drop in the dough balls. Don’t overcrowd the pan—work in batches.
Fry for about 6 to 8 minutes, turning occasionally to ensure even browning. The Binangkal should be deep golden brown and puffed, with a firm crust that gently resists when pressed.
6. Drain and Serve
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
✨ Serving Suggestions
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Enjoy Binangkal warm or at room temperature with coffee, tea, or traditional Filipino tsokolate (hot chocolate).
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You can lightly dust with powdered sugar for extra sweetness or leave them plain for a more traditional touch.
🧊 Storage Tips
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Store cooled Binangkal in an airtight container at room temperature for up to 3 days.
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To reheat, pop them in the toaster oven or air fryer for a few minutes to regain some of the crunch.
🍴 Recipe Notes & Tips
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Binangkal is traditionally dense and filling—don’t expect a fluffy doughnut! The beauty of it lies in its toasty sesame crust and satisfying chew.
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Some regional variations include a touch of vanilla or nutmeg, but this basic recipe keeps things simple and authentic.
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For a twist, you can experiment with glutinous rice flour for a chewier texture, though that version is closer to buchi.
Binangkal is a nostalgic treat for many Filipinos—often sold in bakeries, street stalls, and wet markets. Now you can bring this homemade comfort into your own kitchen with ease.
