Binangkal also called Fried Sesame Balls is a deep-fried crunchy and
dense dough balls coated with sesame seeds with the classic cracked top originally from the Visayas and Mindanao. They keep well and are delicious even when they are days old. My version has a soft interior and a crunchy exterior. I had a tutorial video of this last year in our Caro and Marie Facebook page. In this new tutorial video, I included an ube version which was inspired by a friend who suggested the idea to me. I hope you can try both the classic and the ube. Let me know which one you liked the most. Happy cooking!
Chef's Notes:
1. Adjust the water or water if the dough is too dry. Please review the video to see the correct consistency of the dough.
2. Do not make the balls very big because you do not want the binangkal that is raw inside and burnt outside. I suggest a dough the size of a ping pong ball.
3. After you form the balls, roll in sesame seeds. Press them together so that the seeds will stick.
4. Allow the binangkal dough to rest for at least 15 minutes before frying so that you will get a nice crack on them.
5. Cool them very well before storing so they will stay crispy.
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The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
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Link to my other videos:
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MUFFINS - • Muffins
CHICKEN WINGS UNLI - • Chicken Wings Unli
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KOREAN CORN DOGS - • Korean Corn Dogs
CASSAVA ROLL - • Cassava Roll
BANANA PUTO - • Banana Puto
PEANUTS PANG NEGOSYO - • Peanuts Pang Negosyo
KUTSINTA - • Kutsinta
ROSQUILLOS - • Rosquillos
TAKOYAKI - • Takoyaki
BINANGKAL - • Binangkal
TAHO - • Taho
PORK TOCINO: PRESERVATIVE-FREE - • Pork Tocino: Preservat...
CHEESE STICKS - • Cheese Sticks
UBE WOOL BREAD - • Ube Wool Bread
CHICKEN WITH SPRITE - • Chicken with Sprite
FLOWER PUTO - • Flower Puto
SOFT PAN DE SAL - • Soft Pan de Sal
KOREAN EGG BREAD - • Korean Egg Bread
UBE CUSTARD MAMON - • Ube Custard Mamon
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