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Easy Binangkal (Fried Sesame Balls) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Approximately 25-30 pieces
  • Category: Snack
  • Method: Frying
  • Cuisine: Filipino

Description

Easy Binangkal is a delightful Filipino snack consisting of deep-fried sesame balls made from a simple dough of flour, sugar, and baking powder, coated generously with sesame seeds for a crunchy exterior and soft, sweet interior. Perfect for snack time or merienda, these treats are quick to prepare and wonderfully addictive.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup water (adjust as needed)
  • 1 egg
  • 2 tbsp butter or margarine (melted)
  • 1 tsp vanilla extract (optional)

Coating and Frying

  • 1 cup sesame seeds (for coating)
  • Oil for deep frying

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix these dry ingredients well to ensure even distribution of the baking powder and salt.
  2. Add wet ingredients: Create a well in the center of the dry ingredients and add the egg, melted butter or margarine, and vanilla extract if using. Gradually pour in water while mixing to form a soft but firm dough. Adjust water as necessary to achieve the right consistency.
  3. Shape the balls: Pinch off small portions of the dough and roll them into small balls, approximately 1 inch in diameter. Make sure the balls are uniform in size for even cooking.
  4. Coat with sesame seeds: Pour the sesame seeds into a shallow plate. Roll each dough ball in the sesame seeds to coat it thoroughly. Press gently so the seeds adhere well to the surface.
  5. Heat the oil: In a deep frying pan or wok, heat enough oil over medium heat for deep frying. The oil should be about 350°F (175°C) for proper frying.
  6. Deep fry the balls: Carefully drop the sesame-coated balls into the hot oil in batches, making sure not to overcrowd the pan. Fry them until they turn golden brown and crispy, about 4-6 minutes, turning occasionally for even cooking.
  7. Drain excess oil: Use a slotted spoon to remove the fried binangkal from the oil and place them on a plate lined with paper towels to absorb excess oil.
  8. Serve and enjoy: Let the binangkal cool slightly before serving. These are best enjoyed fresh as a crunchy, sweet snack or dessert.

Notes

  • You can adjust the sweetness by adding more or less sugar according to your preference.
  • If the dough feels too dry, add water gradually to avoid making it too sticky.
  • The size of the binangkal can be varied, but smaller balls tend to fry more evenly and quickly.
  • Use neutral oil with a high smoke point like vegetable or canola oil for frying.
  • Vanilla extract is optional but adds a nice aroma and flavor to the dough.
  • Ensure the oil is hot enough before frying to avoid greasy binangkal.

Find it online: https://evelynscooking.com/easy-binangkal-fried-sesame-balls-recipe/