Binangkal Recipe

My first real memory of binangkal is from a dusty morning in Cebu, seated on a splintered wooden bench outside a sari-sari store. I was maybe eight, and the woman who sold them—her apron dusted with flour—plopped a brown paper bag in my hand. Still warm, grease spotting the bottom. I bit into one. Crunch. That bite felt like it could shatter the silence of dawn. And inside? Just the faintest hint of sweetness, like the dough remembered sugar but didn’t want to brag about it. That’s the thing with binangkal—it’s modest, nostalgic, and oddly addicting.

So, what is binangkal, really?

Binangkal (pronounced bee-nang-KAL) is a classic deep-fried Filipino snack, particularly beloved in Visayas and Mindanao. It’s a round, sesame seed–crusted dough ball, made from flour, sugar, baking powder (or sometimes baking soda), eggs, and milk. Think donut holes but dense, chewy, and with a crust that crunches like gravel under your teeth—in a good way. There’s no glaze, no frosting, no bells. Just a ball of fried dough that’s deceptively simple but deeply tied to regional culture and kitchen ingenuity.

Let’s break it down—starting with what you need, what you might need, and what to steer clear of if you don’t wanna end up with a hockey puck disguised as a snack.

Ingredients & Substitutions

Flour – All-purpose is your best friend here. Don’t get fancy. High-protein or bread flour makes the binangkal tough, chewy in a way that feels wrong. Want a lighter bite? Swap 1/4 of the AP flour with cake flour. It’s a small cheat, but it works.

Baking Powder – The leavening hero. Don’t skip it or you’ll end up with dough balls that resemble dense stone. Double-acting baking powder gives a nice rise, first when you mix, second when it hits the hot oil.

Sugar – Regular granulated white sugar is tradition. Brown sugar? Fine, but it changes the game—moisture, caramel notes, the whole shebang. Not necessarily bad, just different.

Eggs – One or two, depending on your ratio. They bind the dough and give it that faint richness. Go for room temp. Cold eggs stiffen the mix too early.

Evaporated Milk – This is what separates the real-deal binangkal from lazy knockoffs. Adds a richness and subtle caramel undertone. No evap milk? Full-fat whole milk will just get you there. Coconut milk works too, but makes it slightly chewy and sweeter.

Sesame Seeds – White sesame, not black. Unhulled ones give better crunch and nuttiness. Toast ’em a little before coating for even deeper flavor.

Salt – Yes, even sweet things need salt. A small pinch balances everything.

Step-by-Step Instructions (With Expert Tips)

1. Mix Dry Ingredients

In a large bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, 1/3 cup sugar, and a pinch of salt.

Sift it. Please. Otherwise, you’ll get pockets of baking powder that taste like medicine.

2. Add Wet Ingredients

In another bowl, beat 1 egg and mix with 1/2 cup evaporated milk. Slowly add the wet to the dry while mixing with a wooden spoon or your hand.

Don’t overmix. You want it shaggy, like cookie dough that gave up halfway. Overworking makes tough dough.

3. Knead Just a Bit

Turn it out onto a floured surface. Knead it gently just until it holds together—2 minutes tops.

Too smooth? You overdid it. It should feel a little tacky but not stick to your fingers like wet tape.

4. Shape into Balls

Pinch off pieces the size of a large marble or small golf ball. Roll between your palms gently. Not too tight—tight balls = dense centers.

5. Coat with Sesame Seeds

Pour sesame seeds into a shallow dish. Roll each ball around until coated generously.

Tip: Damp the dough balls just slightly before rolling. Helps the seeds stick like glue.

6. Heat Oil (Very Important)

Heat neutral oil (vegetable, canola, peanut) in a deep pan. Temperature? 325–340°F (160–170°C). Use a thermometer if you can. Too hot and they’ll brown fast but stay raw inside. Too cold and they soak up oil like a sponge.

7. Fry in Batches

Drop balls in carefully. Don’t crowd the pan—leave room for puffing. Fry until golden brown and floating, about 6–8 minutes.

Pro tip: Constant gentle stirring helps even cooking and prevents dark spots. I use chopsticks and do a slow figure-8 in the oil.

8. Drain and Cool

Use a slotted spoon. Transfer to a paper towel–lined tray. Let them cool just a bit. Serve warm or at room temp.

Cooking Techniques & Science

Why fry instead of bake? Because binangkal needs that oil bath. Frying gives it its signature crust—dense, sesame-flecked, golden brown, and loud in your mouth.

The baking powder kicks in with the heat, pushing air into the dough, making it rise and puff. That rise isn’t about fluffiness—it’s about texture. A soft inside with a dense bite, surrounded by a crisp outer armor.

And the sesame? Oh, it’s not just for show. When it hits hot oil, it toasts as the dough fries, releasing oils that perfume the whole batch. It’s like aromatherapy for anyone within 10 feet.

Use a spider strainer if you’re doing this in batches. Helps with control. Helps with not burning yourself.

Want to use an air fryer? You can, technically. But don’t. You’ll miss the crust, the uneven blistered brown that makes it so rustic and good. Air frying makes them smooth and a bit too polite.

Serving & Pairing Suggestions

Traditionally? With strong barako coffee or tablea hot chocolate. That contrast—the bitter sip after a sweet crunch—is unbeatable.

But get creative. Serve it as a dessert with a dip of coconut caramel sauce (latik). Or drizzle with condensed milk and a pinch of sea salt.

They plate beautifully piled high on a banana leaf with a side of grated coconut, if you’re going full Pinoy café mode. Dust lightly with powdered sugar for a more dessert-forward vibe. But don’t overdo it—their charm is in their simplicity.

Pair it with savory Filipino breakfasts too. Longsilog and binangkal? Odd combo, sure. But it works.

What Makes Binangkal So Special?

It’s poor man’s food that tastes rich. It’s humble, nostalgic, made from pantry staples but eats like something with history.

Each bite has intention. That dense crumb? It’s a consequence of old-world cooking—no stand mixers, no fancy yeast fermentation. Just elbow grease and timing.

It’s a snack that traveled through generations, unchanged, unglazed, unfussed. And that says something. In a world full of cronuts and cruffins, binangkal stands its ground with zero apologies.

Final Tips & Troubleshooting

Too dry? You probably used too much flour or overmixed. Add a teaspoon of milk next time and mix less.

Too oily? Oil not hot enough. Always preheat properly and test with a small ball before the full batch.

Falling apart in oil? Could be your dough’s too soft. Add a tablespoon of flour and try again.

Wanna make it spicy? Add a pinch of cayenne to the dough. It won’t be traditional, but it will be interesting.

Storing: Room temp in an airtight container for up to 3 days. But let’s be honest—they won’t last that long.

Frequently Asked Questions

1. Can I make binangkal without eggs?

Yes, use 2 tbsp of mashed ripe banana or 1 tbsp ground flax + 3 tbsp water as an egg substitute. Texture will change slightly—denser, a touch moister.

2. Why do my binangkal turn out raw inside?

Your oil’s too hot. Lower the temperature slightly, and let them fry longer. Also, make sure they’re not too big.

3. Can I freeze the dough?

Yes, shape the balls and freeze on a tray. Once solid, transfer to a bag. Fry straight from frozen—just add 2–3 minutes to the cook time.

4. What if I don’t have sesame seeds?

You can skip them, but it’s not really binangkal without them. Crushed peanuts or shredded coconut are okay in a pinch, but they won’t stick as well or give that signature crunch.

5. Can I use whole wheat flour?

Yes, but only substitute up to 30%. More than that and it gets too heavy. Also, expect a nuttier flavor and denser bite.