Binatog - Foxy Folksy (2024)

Deliciously soft, sticky white corn kernels topped with grated coconut, salt, or sugar. Binatog is a classic Filipino street snack that is easy to make

Some of the best and tastiest snacks or street foods were peddled by vendors around the neighborhoods. They would sell mouthwatering treats liketaho,puto'tkutsinta,ice scramble, and binatog out of big tins or buckets.

I remember our local binatog vendor riding his bike with two covered buckets attached to the back. He would ring his bike bell several times letting everyone know of his presence bringing his delicious warm and filling treat!

What is Binatog?

Binatog, also known as kinulti, kulti mais or bualaw is a Filipino snack believed to have originated in the northern part of the Philippines. Very similar to making hominy, binatog is made by soaking or boiling dried corn kernels until they are very soft and puffed. The soft, sticky corn kernels are typically topped with grated mature coconut or niyog in Tagalog. It is normally enjoyed warm and can either be sweet or salty by adding sugar or salt before serving.

I tried replicating the steps to make authentic binatog in this recipe. It also include an optional step for the nixtamalization process.

Nixtamalization is a traditional preparation of corn where the dried kernels are boiled until soft and then steeped or soaked in the same boiling liquid, a combination of water and food-grade lime (calcium hydroxide), apog in Tagalog. The high alkaline content of lime causes nutritional and chemical changes. Nixtamalization releasespectin, which gives maize its stickiness and gel-like texture and breaks down corn's tough cell walls. At this time, the limed corn kernels, or nixtamal, almost double in size and intensify in color, scent, and flavor. This process also enhances the nutritional value of the maize kernels.

Ingredients You'll Need

• Dried Corn - I used white lagkitan, a corn variant from the Philippines. It is characterized by its glutinous or sticky texture when cooked. Alternatively, you may use canned hominy and can skip the lime (see Cooking Tips).
• Apog or food-grade lime - not the citrus fruit. It is an odorless white powder added to water in making limewater that is used to break down the corn kernel's hard skin or pericarp. It is also labeled as slaked or pickling lime or calcium hydroxide. You may also use lye water or baking soda as an alternative (see tips).
• Grated Mature Coconut - adds a nutty and mildy sweet flavor and a nice gritty texture.
• Sugar or salt - to complete and enhance the flavors of the binatog and grated coconut.

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Cooking Tips for Binatog

• Canned hominy is already pre-cooked. Drain the can from the packing liquid and simmer with water for a few minutes until very tender. Drain and serve.
• The suggested ratio of calcium hydroxide to dried corn is roughly 1% of the weight(1:100); however, it varies.
• If apog or food-grade lime is unavailable, you may replace it with the below solutions:
  • Lye water solution: 500 g corn: 15 ml lye water: 2 liters water
  • Baking soda solution: 500 g corn: 1 tbsp baking soda: 1 liters water
• Dissolve the lime in water (about 2 tablespoons) to prevent lumps before adding it to the corn kernels.
• If you have a slow cooker, cook the dried corn kernels at low heat for about 8 hours or until they have tripled in size.
• After soaking or boiling with the lime water solution, rinse the corn kernels thoroughly several times until the water runs clear.
• Avoid stirring or mixing the corn kernels too much while cooking as they may turn to mush.

Serving and Storing Binatog

Enjoy your binatog best while still warm. You may add butter or margarine aside from the grated mature coconut. If you have a sweet tooth, add sugar. For a more savory taste, you may opt for salt. Optionally, you can also add a bt of sweetened condensed milk or cheese.

Place leftover binatog (without the additions) in a container with a tight-fitting lid. Store it in the refrigerator for up to three to five days.

Reheat the binatog by boiling it again in a pot of water

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