Binangkal
Alternative nameskabak
CourseSnack
Place of originPhilippines
Region or stateVisayas, Mindanao
Serving temperatureWarm, room temperature
Main ingredientsflour, 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

References

  1. ↑ Dawn Bohulano Mabalon (2013). "As American as Jackrabbit Adobo: Cooking, Eating, and Becoming Filipina/o American before World War II". In Robert Ji-Song Ku; Martin F. Manalansan; Anita Mannur (eds.). Eating Asian America: A Food Studies Reader. NYU Press. p. 169. ISBN 9781479869251.
  2. ↑ Belle Piccio (August 6, 2013). "Binangkal: A Cebuano Native Delicacy". Choose Philippines. Retrieved December 2, 2016.
  3. ↑ "Binangkal Recipe". Kusinera Davao. Archived from the original on June 7, 2019. Retrieved December 2, 2016.
  4. ↑ Bernadette Parco (September 15, 2016). "'Hikay': Cookbook hopes to keep Cebuano cookery alive". GMA News Online. Retrieved December 2, 2016.
  5. ↑ "Bangkal". Binisaya.com. Retrieved December 2, 2016.
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