Binangkal Recipe

Binangkal Recipe

Binangkal, also known as Binangkal na Langka, translates to "shelled langka" in Filipino. However, this popular street food doesn't actually contain langka (jackfruit). Instead, these delightful treats are golden-brown, deep-fried dough balls coated in sesame seeds. They offer a delightful textural contrast - crispy on the outside and soft and fluffy on the inside. Traditionally enjoyed as a merienda (afternoon snack), binangkal is a versatile treat that can also be enjoyed for breakfast or as a sweet ending to a meal.
This recipe makes preparing binangkal at home easy and enjoyable. With simple ingredients and straightforward steps, you can create a batch of these delicious doughnuts in no time.

Ingredients

• 2 ¾ cups all-purpose flour
• ¼ teaspoon salt
• ¾ cup brown sugar
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 2 tablespoons cooking oil
• ⅔ cup evaporated milk
• 1 egg
• 1 teaspoon vanilla extract
• ¾ cup sesame seeds
• Cooking oil for deep frying

Directions

1. In a large bowl, whisk together the flour, salt, brown sugar, baking soda, and baking powder.
2. In a separate bowl, combine the evaporated milk, egg, cooking oil, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
4. Using wet hands, scoop out tablespoon-sized pieces of dough and roll them into balls.
5. Spread the sesame seeds on a plate. Roll each dough ball in the sesame seeds to coat evenly.
6. Heat enough oil in a deep pot or fryer for deep frying. Once the oil reaches medium heat (around 350°F), carefully add the binangkal balls and fry for 2-3 minutes, or until golden brown.
7. Remove the binangkal from the oil using a slotted spoon and drain on paper towels to remove excess oil.
8. Let the binangkal cool slightly before serving. Enjoy warm or at room temperature.
9. Tips:
10. For a richer flavor, substitute melted butter for the cooking oil in the dough.
11. You can adjust the sweetness of the binangkal by adding more or less brown sugar to the dough.
12. If the dough is too sticky, add a tablespoon more flour or wet your hands slightly while forming the balls.
13. Be sure to not overcrowd the pot when frying the binangkal. This can lower the oil temperature and result in greasy doughnuts.