Professor Dawn Bohulano Mabalon from San Francisco State University shares family stories and a Visayan favorite, binangkal, which my grandma and grandpa loved to make and share for breakfast with a nice cup of coffee. Just because the holidays are over doesn’t mean we can’t keep sharing good times with family & food.
From Our Own Voice, published December 2011, “Bohulano Family Binangkal”:
Several friends, many of them second and third generation with roots in the Visayas, reacted quickly and rapturously to my binangkal photo, thrilled that Facebook love had been given to an obscure regional treat beloved across the Visayas and wherever in the world Visayans settled. My writer friend Rashaan Alexis Meneses posted: “My grandpa used to make these! Sob.”…Binangkal is a sesame-covered baking powder donut, deep fried until crisp and brown on the outside and pillowy on the inside. When made well, its surface is craggy, brown and caramelized from the hot oil, its insides moist and fluffy. A popular snack in Cebu and the Visayas, it has look-alikes in Chinese dim sum restaurants and bakeries, which is a clue that binangkal may have some Chinese influence.
Read entire article here and have a go at the recipe to bring a taste of sweet memories into your kitchen.
Rashaan Alexis Meneses 