I’ve been craving for binangkal since last week. I used to eat it a lot in the Philippines but I can’t remember the last time I had one. It’s a bit strange to suddenly crave for it especially since I’m no longer into fried foods. Then again, it’s not so strange at all. Last week my gastroenterologist told me not to eat oily foods for at least three months. My very thorough GP found out my amylase level is a bit increased and this is their way to detoxify my system. Nothing serious, just a precautionary measure that I have to comply.
And since we always want what we can’t or shouldn’t have, my brain is suddenly on full uprising mode, demanding for a quick fix in the form of binangkal. As expected, I gave in. Twice even.
The first was last Wednesday when I cooked it with kids at school for the first time ever. I was able to trick my brain and it seemed to be contended just to have that familiar smell of frying dough. This time, however, the craving is back and I know I just have to cheat with a bite. Or two. Sorry, doctors.
Ingredients for 16 pieces of binangkal:
- 250 g all-purpose flour
- 150 ml milk
- 100 g brown sugar
- 1 sachet vanilla sugar (can be substituted with 1 tsp vanilla essence)
- 2 tbsp vegetable oil
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- sesame seeds
- oil for frying
1. Stir all dry ingredients in a bowl. Add wet ingredients. Use a hand mixer or a wooden spoon to combine.
2. Take a spoonful of dough in your hand to form a ball. Take note that the dough is quite sticky and the trick is to do this with wet hands. Roll the ball over the sesame seeds.
4. Drain on paper towel or pat dry.
Enjoy with your favorite drink. I like mine with green tea.
Yes, I gave in and had two bites of it (half of a binangkal) a while ago. It tasted exactly like the ones sold in the bakeshops or markets in the Philippines, which makes me happy I got it right.
Believe it or not, my delinquent brain has been appeased with just two bites. The biggest question now is, who will eat the rest?