binangcal recipe

Instructions:

• Prepare the Dough:
  
  
  • In a mixing bowl, combine the glutinous rice flour, sugar, and salt. Gradually add water while mixing until a smooth and slightly sticky dough forms. You may need to adjust the amount of water based on the consistency of the dough.
    
• Shape the Balls:
  
  
  • Once the dough is ready, take small portions and roll them into small balls (about 1 inch in diameter). Make sure the balls are smooth and free of cracks.
    
• Coat with Sesame Seeds:
  
  
  • Place the sesame seeds on a plate. Roll each ball in the sesame seeds until fully coated.
    
• Heat the Oil:
  
  
  • In a deep frying pan or pot, heat enough cooking oil over medium heat to submerge the balls. You can test if the oil is hot enough by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, it’s ready.
    
• Fry the Binangkal:
  
  
  • Carefully drop the sesame-coated balls into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them until they turn golden brown, about 4-5 minutes, turning occasionally for even cooking.
    
• Drain and Cool:
  
  
  • Once golden brown, remove the binangkal from the oil using a slotted spoon and drain on paper towels to remove excess oil.
    
• Serve:
  
  
  • Allow the binangkal to cool slightly before serving. They can be enjoyed warm or at room temperature.