Name: Easy Binangkal (Fried Sesame Balls) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Filipino
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 tbsp baking powder; 1/4 tsp salt; 1/2 cup water (adjust as needed); 1 egg; 2 tbsp butter or margarine (melted); 1 tsp vanilla extract (optional); 1 cup sesame seeds (for coating); Oil for deep frying

Jump to Recipe· 4.3 from 12 reviews

I absolutely love sharing my take on this Easy Binangkal (Fried Sesame Balls) Recipe because it brings back fond memories of simple, joyful snack times. These little golden orbs are crispy on the outside thanks to their sesame seed coating and delightfully soft, slightly sweet inside. I find them incredibly addictive and perfect for munching any time of the day. Making this recipe is straightforward, which means you don’t have to be a pro cook to enjoy these tasty Filipino treats right at home.

Why You’ll Love This Easy Binangkal (Fried Sesame Balls) Recipe

What makes this recipe so special to me is the wonderful contrast of textures and flavors. The outer layer, toasted sesame seeds, adds a subtly nutty crunch that perfectly complements the light sweetness of the dough. Every bite feels like a little celebration of familiar, comforting flavors that never gets old. I love that it strikes the perfect balance between crispy and tender, with just a hint of vanilla to lift the taste.

Another thing I really appreciate about this Easy Binangkal (Fried Sesame Balls) Recipe is the ease of preparation. The ingredients are straightforward, pantry staples that make this a hassle-free treat to whip up. This recipe is perfect for casual snacks or even a crowd-pleasing party appetizer. I often bring these to family gatherings because they’re not only a delicious treat but also a conversation starter, thanks to their unique look and delightful crunch. For me, binangkal stands out because it’s a humble recipe delivering big smiles.

Ingredients You’ll Need

The image shows several small round pastries covered in white sesame seeds, placed on a white marbled surface with a red patterned cloth underneath. The pastries have a golden-brown color with a textured, slightly rough surface. One pastry is broken open, revealing a soft and light inside. The sesame seeds create a textured, bumpy outer layer, and the pastries are arranged close together in a casual pile. The lighting highlights the golden tones and the light shadows, giving a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are delightfully simple yet essential. Each one plays a key role in the texture, flavor, and appearance—making sure your binangkal turns out just right every time.

2 cups all-purpose flour: This is the foundation, giving structure and softness to the dough.
1/2 cup sugar: Sweetens the dough just enough without overpowering the sesame flavor.
1 tbsp baking powder: Helps the dough puff up slightly for a lighter texture.
1/4 tsp salt: Balances sweetness and enhances overall flavor.
1/2 cup water: Kept adjustable to form the perfect dough consistency.
1 egg: Adds richness and helps bind the dough.
2 tbsp melted butter or margarine: For tenderizing the dough and adding richness.
1 tsp vanilla extract (optional): Gives a gentle aromatic lift to the flavor.
1 cup sesame seeds (for coating): The star ingredient that creates a crisp, nutty crust.
Oil for deep frying: Essential for achieving the golden, crispy exterior.

Directions

Step 1: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix thoroughly to distribute the ingredients evenly.

Step 2: In a separate small bowl, whisk together the water, egg, melted butter, and vanilla extract until smooth and well combined.

Step 3: Gradually add the wet ingredients to the dry mixture. Use your hands or a spoon to mix until a soft, slightly sticky dough forms. Adjust water if necessary, but avoid making the dough too wet.

Step 4: Divide the dough into small portions, roughly the size of a walnut. Roll each portion into a smooth ball.

Step 5: Pour the sesame seeds onto a shallow plate. Roll each dough ball in the sesame seeds, pressing lightly to coat evenly and thoroughly.

Step 6: Heat enough oil in a deep pan or wok to cover the balls when frying. Wait until the oil is hot but not smoking — about 350°F or test by dropping a small piece of dough; it should bubble and rise immediately.

Step 7: Fry the sesame balls in batches, being careful not to overcrowd the pan. Cook them until golden brown on all sides, about 3 to 4 minutes, turning occasionally for even frying.

Step 8: Use a slotted spoon to remove the binangkal from the oil and place them on paper towels to drain excess oil. Let them cool slightly before serving.

Servings and Timing

This recipe yields about 20 to 24 peanut-sized binangkal, making it perfect for sharing at small gatherings or family snacks. The prep time is approximately 15 minutes since the dough comes together quickly. Frying takes about 15 minutes depending on the batch size, so overall you’re looking at around 30 minutes from start to finish. There’s no required resting time, but allowing them to cool slightly helps enhance the crispiness and flavor experience.

How to Serve This Easy Binangkal (Fried Sesame Balls) Recipe

A brown ceramic bowl filled with round, golden brown balls covered in sesame seeds sits on a white plate with light brown patterns. The balls have a crunchy texture and one ball is broken in half, showing a soft and crumbly inside. The bowl and plate rest on a white marbled surface. A jar of honey and some scattered sesame seeds are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving these sesame balls warm or at room temperature, as that’s when their crispiness shines the most. They really make a wonderful snack paired with a hot cup of tea or coffee, especially during an afternoon break. If you want to elevate the experience, I like placing them on a pretty plate sprinkled with extra toasted sesame seeds or a small dusting of powdered sugar for a touch of sweetness presentation-wise.

For a party or festive occasion, I sometimes arrange these in a basket lined with a colorful napkin alongside fresh fruit slices, which balances the fried richness nicely. They also pair surprisingly well with a light, citrusy cocktail or a refreshing sparkling lemonade for non-alcoholic options. I find serving portions of three to four binangkal per person hits the perfect balance—enough to enjoy but leaves room for the next treat!

Variations

One thing I love about this Easy Binangkal (Fried Sesame Balls) Recipe is how adaptable it is. If you want a gluten-free option, you can substitute the all-purpose flour with rice flour or a gluten-free baking blend; just be mindful to adjust water slightly to keep the dough consistency right. For a vegan twist, simply replace the egg and butter with mashed bananas or applesauce and a vegan margarine or coconut oil alternative.

If you’re craving some extra flavor, I’ve experimented with adding a pinch of cinnamon or even grated coconut to the dough. It creates a subtle but delicious variation in taste. Another way to mix things up is baking the sesame balls instead of frying. They won’t be quite as crunchy but still make a tasty and slightly healthier variation—just brush them lightly with oil and bake at 375°F (190°C) until golden and cooked through, about 15 to 20 minutes.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the binangkal in an airtight container at room temperature for up to 2 days. This prevents moisture from softening the sesame crust. If your kitchen is humid, placing them in a paper towel-lined container helps absorb any excess moisture and maintain crispiness.

Freezing

You can freeze binangkal for longer storage. Freeze them in a single layer on a baking sheet first to prevent sticking, then transfer to a freezer-safe container or bag once solid. They keep well for up to 1 month frozen. When ready to eat, thaw briefly at room temperature or use the oven to refresh texture.

Reheating

The best way to reheat binangkal is in a preheated oven or toaster oven at around 300°F (150°C) for about 5 to 7 minutes. This method crisps the sesame coating back up nicely. Avoid microwaving as it tends to make them soggy and less enjoyable. If you’re in a hurry, a quick pan toast over low heat also works well to restore crunch without drying them out.

FAQs

What can I use if I don’t have baking powder?

If you don’t have baking powder on hand, you can substitute it with 1/4 teaspoon of baking soda combined with 1/2 teaspoon of vinegar or lemon juice. This mix will give your dough a similar leavening effect but add the acid gently to avoid altering the dough texture.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough a few hours in advance and keep it covered in the refrigerator. Just let it warm up to room temperature before rolling and frying, as cold dough can be firmer and harder to shape smoothly.

Is there a traditional filling for binangkal?

Traditionally, binangkal is served plain without filling, showcasing the nutty sesame flavor and soft dough. However, some people like to add sweet filled centers like ube or mung bean paste, but that’s more of a creative twist than the classic version.

Why do my binangkal turn out hard instead of soft inside?

This usually happens if the dough is too dry or if the balls are fried too long or at too high heat. Make sure your dough is soft but not sticky, and adjust frying temperature so the sesame balls cook through evenly without burning the outside.

Can I bake binangkal instead of frying?

Yes, baking is a great alternative for a healthier version. Just coat them with sesame seeds, place on a baking sheet lined with parchment, brush lightly with oil, and bake at 375°F (190°C) for 15-20 minutes until golden. The texture will differ slightly—less crispy but still delicious.

Conclusion

I hope you’ll give this Easy Binangkal (Fried Sesame Balls) Recipe a try because it’s such a fun and rewarding treat to make at home. From its simple ingredients to the irresistible nutty crunch, it’s truly a snack that brings joy to every bite. Whether you’re sharing it with friends or indulging on your own, I can promise it’ll bring a warm, happy feeling to your kitchen!