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|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. It is usually eaten with hot chocolate or coffee.
- 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 (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.