Binangkal
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| Alternative names | kabak |
|---|---|
| Course | Snack |
| Place of origin | Philippines |
| Region or state | Visayas, Mindanao |
| Serving temperature | Warm, room temperature |
| Main ingredients | 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[edit]
References[edit]
- ^ 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.
- ^ Belle Piccio (August 6, 2013). "Binangkal: A Cebuano Native Delicacy". Choose Philippines. Retrieved December 2, 2016.
- ^ "Binangkal Recipe". Kusinera Davao. Archived from the original on June 7, 2019. Retrieved December 2, 2016.
- ^ Bernadette Parco (September 15, 2016). "'Hikay': Cookbook hopes to keep Cebuano cookery alive". GMA News Online. Retrieved December 2, 2016.
- ^ "Bangkal". Binisaya.com. Retrieved December 2, 2016.
External links[edit]
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