Binaki
Ingredients
- 4 pcs sweet corn fresh with cob
- ¼ cup margarine
- ¼ cup powdered milk
- ⅓ cup sugar
- ¾ cup glutinous rice flour
Instructions
- Remove the corn husk carefully, keeping them intact as you’ll use them to wrap the tamales. Set them aside.
- Stand the cob upright and use a sharp knife to cut down the sides, removing the kernels. To avoid a mess, you can place the ear of corn inside a large bowl while cutting.
- Process the corn in a food processor or blender for 3-5 minutes until it becomes smooth and creamy. Transfer it to a large bowl and add margarine, powdered milk, sugar, and glutinous rice flour. Mix until well combined.
- Take a husk and place a heaping tablespoon of the corn mixture in the center. If the husk is too small, you can use 2-4 pieces, overlapping them if needed. Fold the husk lengthwise and bring the two ends together.
- Arrange the tamales in a steamer basket and steam for 20 minutes over boiling water with medium heat.
- Once steamed, remove the tamales from the steamer and let them cool for 5 minutes then serve.
Details Behind My Binaki Recipe
Binaki Recipe – As the recipe states, binaki is a type of sweet tamales. However, there is more to the dessert. Binaki, also called pintos, is a delicious Filipino treat from Bukidnon and Bogo, Cebu. It is a variation of Philippine tamales, characterized by their sweet flavor and absence of fillings. While binaki has a longer and narrower wrap, pintos is shorter and rectangular with additional ties. Both names mean “wrapped [in a pouch]” in reference to their traditional wrapping.
Binaki’s unique flavor makes it a favorite among locals and visitors. Sometimes referred to as “steamed corn cakes,” it is a fun treat to make with corn.
Other Dishes Like My Binaki Recipe
There are plenty of Filipino desserts that are steamed and feature corn. While there are not many dishes like Binaki, there are a selection of desserts with corn. One classic option is maja blanca. Maja blanca is a coconut pudding with a gelatin-like texture, mainly crafted from coconut milk. Typically, the dessert is garnished with coconut curd bits and includes corn kernels in the center.
Maja Blanca is commonly served at parties and holidays, especially during Christmas celebrations. Although it’s traditionally prepared with a classic mix and topping, there are various ways to enjoy this delightful dessert. This includes variations like ube maja blanca and fruity maja blanca.
Another option is ginataang mais. Ginataang mais is a delicious Filipino rice pudding with corn. It’s made with glutinous rice, coconut milk, and corn kernels, known by different names in various regions. This coconut rice pudding is a popular choice for a midday or after-dinner treat, enjoyed either warm or cold, often with a drizzle of coconut cream. You can easily make it using fresh, frozen, or canned corn.
Other Steamed Desserts
As stated, there are plenty of steamed desserts you can try. If you want to try another steamed dessert featuring a vegetable, you should try cassava suman. Cassava Suman, also called ‘Sumang Kamoteng Kahoy’ or ‘Suman Balinghoy’ in the Philippines, is a dessert featuring the root vegetable known as cassava. Originally, it was crafted with just three simple ingredients: grated cassava, coconut milk, and sugar. Over time, the dish has evolved, and now you can find different versions, some even adding coconut meat to enhance the flavor.
Savory Filipino Dishes with Corn
If you are interested in trying more savory dishes with corn, one option to try is suam na mais. Suam na Mais is a traditional Kapampangan soup that’s both comforting and flavorful. This savory dish includes corn, leafy vegetables like moringa, bitter melon, or Malabar spinach leaves, and your choice of pork and/or shrimp. Known as ginisang mais in Tagalog and sinabawang mais in Visayan, it’s a popular choice, especially during the rainy season.
Overall, there are plenty of sweet treats featuring vegetables you can enjoy and made with different cooking methods. If you want a different dessert with corn, there is Mais con Yelo.
