Binangkal Explained

Binangkal
Alternate Name:kabak
Country:Philippines
Region:Visayas, Mindanao
Course:Snack
Served:Warm, room temperature
Main Ingredient:flour, baking powder, baking soda, sugar, egg or evaporated milk, sesame seeds

Binangkal is a type of doughnut from the islands of Visayas and Mindanao in the Philippines. It is made from deep-fried dense dough balls coated with sesame seeds.[1] [2] [3] It is usually eaten with hot chocolate or coffee.[4]

The name is derived from bangkal, the local Cebuano common name for the Leichhardt tree (Nauclea orientalis) which bears spherical flowers and fruits.[5]

See also

Notes and References

  1. Book: Dawn Bohulano Mabalon. Robert Ji-Song Ku . Martin F. Manalansan . Anita Mannur . Eating Asian America: A Food Studies Reader. As American as Jackrabbit Adobo: Cooking, Eating, and Becoming Filipina/o American before World War II. NYU Press. 2013. 169. 9781479869251. https://books.google.com/books?id=Kt0VCgAAQBAJ&q=binangkal&pg=PA169.
  2. Web site: Binangkal: A Cebuano Native Delicacy. Belle Piccio. August 6, 2013. Choose Philippines. December 2, 2016.
  3. Web site: Binangkal Recipe. Kusinera Davao. December 2, 2016. June 7, 2019. https://web.archive.org/web/20190607180737/http://www.kusineradavao.com/2014/04/binangkal-recipe.html. dead.
  4. Web site: 'Hikay': Cookbook hopes to keep Cebuano cookery alive. Bernadette Parco. September 15, 2016. GMA News Online. December 2, 2016.
  5. Web site: Bangkal. Binisaya.com. December 2, 2016.

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