Binangkal is a beloved Filipino snack — deep-fried dough balls coated in sesame seeds, golden and crunchy on the outside, soft and fluffy on the inside. They’re a classic in the Visayas and Mindanao regions, often enjoyed with coffee or sikwate (Filipino hot chocolate).
🍩 Binangkal Recipe (Filipino Sesame Seed Dough Balls)
Makes: ~20 pieces | Prep Time: 15 mins | Cook Time: 20 mins
🛒 Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup evaporated milk (or regular milk)
- 1 large egg
- 1 tbsp vegetable oil or melted butter
- ½ cup sesame seeds
- Oil for deep frying
👩🍳 Instructions
- Make the Dough:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the egg, milk, and oil.
Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
(Dough should be firm but not too dry—add a bit more flour or milk if needed.) - Shape the Balls:
Scoop and roll about 1 tablespoon of dough at a time into balls.
Roll each ball in sesame seeds, pressing gently to help them stick. - Fry Until Golden:
Heat oil in a deep pan over medium heat (about 325–350°F / 160–175°C).
Fry binangkal in batches, turning occasionally, for 6–8 minutes or until deep golden brown.
They should be slightly firm to the touch and hollow-sounding when tapped. - Drain & Serve:
Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
📝 Tips & Variations
- Test oil temperature by dropping in a small piece of dough — it should bubble and rise steadily (not burn too quickly).
- Binangkal is traditionally not overly sweet, but you can dust with powdered sugar if desired.
- Best eaten fresh, but can be stored in an airtight container for 2–3 days.