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Cebu’s Binangkal

7 ½ c all purpose flour, sifted Yield: 36 pcs
1 ½ tbsp salt
2 ½ tsp baking soda

2 ½ tbsp baking powder
1 c brown sugar

8 pcs XL eggs
2 ½ c + 4 tbsp water
½ c vegetable oil

6 c toasted sesame seeds (pounded)
vegetable oil for frying

6 pcs XL egg whites, beaten

In a bowl, sift the dry ingredients together (all purpose flour, salt, dark
brown sugar, white sugar, baking powder and baking soda).

Add the eggs, vegetable oil, half of the toasted sesame seeds and
water. Knead the dough on a floured surface. Form binangkaldough

into balls, about 35-50 grams each.

Dip in egg whites, then roll in sesame seeds. Put on greased baking
sheets 2 inches apart. Let it rest for 30 minutes.

While resting the binangkal dough, heat oil in a wok, enough to deep-

fry the binangkal dough.

When oil is already boiling, gently take out the binangkal dough from
the baking sheets, just one at a time and deep-fry in boiling oil until

golden brown.
Binangkal is best eaten
Drain in paper towels. while hot paired with
a cup of coffee.
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