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Home > Filipino Recipes

Binatog

BY :Bebs | Published: 05/20/ 2024 | Updated:05/22/ 2024 | Leave a Comment

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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

Binatog in a bowl topped with grated mature coconut and brown sugar.

Some of the best and tastiest snacks or street foods were peddled by vendors around the neighborhoods. They would sell mouthwatering treats like taho, puto't kutsinta, 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?
  • Ingredients You'll Need
  • More Recipes using Corn
  • Cooking Tips for Binatog
  • Recipe Video
  • Serving and Storing Binatog
  • Printable Recipe
  • Binatog (Kulti Mais) Recipe
  • FAQs

What is Binatog?

Filipino hominy topped with grated mature coconut and sugar.

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 releases pectin, 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

Binatog ingredients.
  • 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.

More Recipes using Corn

Ginataang Mais Recipe by Foxy Folksy
Ginataang Mais
Corn Chowder with Potato and Bacon
Corn Chowder with Potato and Bacon
Maja Blanca Recipe
Maja Blanca
grilled corn on the cob
Grilled Corn on the Cob

Cooking Tips for Binatog

Steps on how to cook 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.

Recipe Video

Serving and Storing Binatog

Binatog on a serving platter served with grated coconut, sugar, and coffee.

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

Binatog in a serving plate topped with grated mature coconut and brown sugar.

Printable Recipe

Binatog in a serving plate topped with grated mature coconut and brown sugar.
Print Review

Binatog (Kulti Mais) Recipe

Deliciously soft, sticky white corn kernels generously topped with grated coconut, salt, or sugar. Binatog is a classic Filipino street snack that is easy to make and will surely transport you back to your childhood days!
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Soaking Time (optional) 1 day d
Course :Breakfast, Snack
Servings =6
Print Recipe Rate this Recipe

Ingredients
 

  • 1 pound dried corn lagkitan
  • ¼ cup food-grade lime / apog calcium hydroxide
  • 2 tablespoons water

TOPPINGS

  • Freshly grated coconut
  • Sugar or Salt

Instructions
 

  • 1 pound dried corn
    Place dried corn in a large pot and fill it with water. Mix several times with your hand then drain the liquid. Remove any floating pieces. Repeat this rinsing process 2-3 times then drain one last time.
  • ¼ cup food-grade lime / apog, 2 tablespoons water
    Dissolve the lime in some water just to make a slurry to make sure it does not have lumps when added. Then pour this over the corn in the pot. Add water to the pot enough to cover the corn with water at least 2 inches.
  • Turn the heat to high to bring it to a boil then cover with a lid and reduce the heat for a simmer. Stirring occasionally, let it cook for about 30mins to an hour or until the skin of the kernels become soft and somewhat peels off and the corn has expanded. Add more water if needed. Turn the heat off.
  • Nixtamalization process (Optional Step): Let it cool down in the pot and just let it soak for 4 -24 hours.
  • Using a colander, drain the liquid and wash and rinse rubbing the corn kernels together with your hands to remove some of the skin. Place the hominy back in the pot, fill it with water, and wash it again. Repeat the wash and rinse until the water becomes clear. Then drain.
  • Now add water to cover the corn kernels to at least an inch. Cover with a lid and bring to a simmer over medium heat.
  • If the water still turns yellow, discard it and start with fresh water. Once it simmers lower the heat to low and let it cook until the kernels swell to double or triple the size. Add water if needed. It should not be totally dry as it will go on absorbing the liquids as it cools down.
  • Freshly grated coconut, Sugar or Salt
    Once done, let it cool down a bit before serving. Transfer to serving bowls and top with freshly grated coconut. You can add sugar or salt according to your preference.

Nutrition

Calories: 51kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 155mgPotassium: 100mgFiber: 2gSugar: 3gVitamin A: 34IUVitamin C: 1mgCalcium: 2mgIron: 0.2mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

FAQs

What is hominy?

Hominy is dried corn kernels treated with an alkali solution (lime water) in a nixtamalization process.

What is lye water?

Also known as lihiya in Filipino. It is a liquid alkali that is traditionally used for making kakanins kutsinta and suman.

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