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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]

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

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. 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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