Binangkal: Sesame-Coated Filipino Fried Dough Balls
Dan
Filipino merienda | Sesame fried dough | Coffee snack
Binangkal are golden sesame-coated fried dough balls with a crisp shell, tender middle, and just enough sweetness for coffee.
Why make it: This version gives dough texture and frying-temperature cues so the outside browns while the center cooks through.
Fresh From the Kitchen
About This Recipe
Binangkal is a Filipino fried dough snack, especially associated with Visayan merienda, made from a lightly sweet dough rolled in sesame seeds and fried until golden.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the dough
The dough should be soft but not sticky. A short rest makes it easier to roll.
For frying
Moderate oil temperature matters because the sesame coating browns before the center is done if the oil is too hot.
Binangkal Recipe
This version gives dough texture and frying-temperature cues so the outside browns while the center cooks through.
Shopping List
- all-purpose flour
- baking powder
- sugar
- eggs
- milk
- butter
- sesame seeds
- salt
- neutral oil
- vanilla optional
Ingredients
Dough
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla, optional
Coating
- 3/4 cup sesame seeds
- 2 tablespoons water or milk for dampening hands
Frying
- Neutral oil for deep frying
- Paper towels or a wire rack
- Extra sugar, optional
Instructions
- Whisk flour, baking powder, sugar, and salt in a bowl.
- Whisk eggs, milk, melted butter, and vanilla in another bowl.
- Combine wet and dry ingredients into a soft dough.
- Rest the dough for 15 minutes.
- Roll into small balls and coat each one generously in sesame seeds.
- Heat oil to about 325 F.
- Fry in batches, turning often, until deep golden and cooked through.
- Drain on a rack and cool slightly before serving.
Nutrition Estimate
Approximate values per piece based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Binangkal
- Keep pieces small: Large dough balls brown outside before the middle cooks.
- Fry at moderate heat: Sesame seeds darken quickly in hot oil.
- Turn often: Rolling the balls around gives even color.
- Rest the dough: Resting hydrates the flour and makes shaping easier.
How To Serve And Store
Serve warm or room temperature with coffee, tea, or hot chocolate. Store airtight for 2 days and refresh briefly in an oven or air fryer.
Common Questions
Can I bake binangkal?
It is traditionally fried; baking will make a different texture.
Can I use black sesame?
Yes, alone or mixed with white sesame for a different look.
Why is the center raw?
The oil was likely too hot or the balls were too large.
Can I make the dough ahead?
You can refrigerate it for a few hours, then bring it closer to room temperature before rolling.
Do you want binangkal plain, extra sesame-heavy, or lightly sugared after frying? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
