From the recipe collection
Binangkal
Sesame-coated fried dough balls with a crisp shell and tender, lightly sweet center.
- Prep time
- 20 min
- Cook time
- 20–25 min
- Yield
- 20–24 pieces
- Audio recipe
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Ingredients
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Method
- Whisk flour, sugar, baking powder, and salt.
- Beat the egg with milk and melted butter, then stir into the dry ingredients until a soft dough forms.
- Rest 10–15 minutes; the dough should be soft but no longer cling heavily to your hands.
- Divide into equal 20–25 g pieces and roll into smooth balls. Uneven balls cook at different rates.
- Moisten each very lightly with water and press generously into sesame seeds so the coating adheres.
- Heat oil to 165–170°C. Fry in small batches, turning often, for 5–7 minutes.
- Cut open one tester: the centre should be dry and tender, not doughy, before removing the rest.
- Drain on a rack and serve warm.
