Binangkal
.jpg) | |
| 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 |
 Cookbook: Binangkal  Media: Binangkal | |
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
- ↑ Dawn Bohulano Mabalon (2013). "As American as Jackrabbit Adobo: Cooking, Eating, and Becoming Filipino/a American before World War II". In Robert Ji-Song Ku, Martin F. Manalansan, & Anita Mannur. Eating Asian America: A Food Studies Reader. NYU Press. p. 169. ISBN 9781479869251.
- ↑ Belle Piccio (6 August 2013). "Binangkal: A Cebuano Native Delicacy". Choose Philippines. Retrieved 2 December 2016.
- ↑ "Binangkal Recipe". Kusinera Davao. Retrieved 2 December 2016.
- ↑ Bernadette Parco (15 September 2016). "'Hikay': Cookbook hopes to keep Cebuano cookery alive". GMA News Online. Retrieved 2 December 2016.
- ↑ "Bangkal". Binisaya.com. Retrieved 2 December 2016.
External links
This article is issued from Wikipedia - version of the 12/2/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.