Binaki – Steamed Corn Bread
DifficultyMedium
Total time50 minutes
Servings8 – 10 Servings
Binaki is a celebrated steamed corn cake native to Northern Mindanao, specifically in the regions of Bukidnon and Cebu. This delicacy, wrapped in corn husks, often gets mistaken for sweet tamales. Unlike tamales, however, binaki is known for its sweet flavor and lacks any filling.
Cornbread fans in the southern United States might find binaki’s taste quite familiar. Cornbread, a Southern staple, was influenced by Native American culinary traditions and became popular for its simplicity and flavor. When I moved to the US, my husband and I visited a Southern restaurant that served cornbread. The taste instantly reminded me of binaki. While the restaurant staff hadn’t heard of binaki, our conversation about it was a delightful exchange of cultural cuisine.
Binaki is a popular street food and is often sold in flea markets (palengke) as a snack or dessert. It is also a common pasalubong (a gift brought back from travels) in the Philippines. This treat is made from fresh corn, cornmeal, sugar, milk, butter or margarine, and a generous amount of cheese. The combination of fresh corn and cornmeal gives it a natural sweetness, while the butter and cheese add a savory depth.
Beyond its delicious taste, binaki holds cultural significance as it highlights the innovation and creativity in Filipino cuisine. Using corn husks for wrapping not only imparts a unique flavor but also demonstrates sustainable practices within local communities.
If you’re a corn enthusiast like me, I highly recommend giving binaki a try. Try this recipe and let me know what you think!
Ingredients
Ingredients
- 6 pieces Fresh Corn Cobs, Grated
- 3 1/2 cups Cornmeal
- 1 cup Fresh Milk
- 1 1/2 tbsp Baking Powder
- 2 cups Grated Cheese
- 1 1/2 sticks Margerine, Room Temperature
- 1 1/2 cups Ganulated Sugar
- 1 tsp Salt
- 1 pack Dried Corn Hush about 50pcs, Soaked in water for 4-6 hours
Instructions
Instructions
- 1
Prepare Corn: Peel and wash the corn cobs, then grate the kernels into a large bowl.
- 2
Mix Ingredients: In the large bowl, combine room temperature margarine with sugar, baking powder, and salt. Mix thoroughly until well blended. Slowly add fresh milk, grated cheese, and grated corn, then incorporate cornmeal gradually. Mix until fully combined.
- 3
Wrap Binaki: Take soaked corn husks and spoon a portion of the binaki mixture onto each husk. Wrap the husks securely around the mixture.
- 4
Steam Binaki: Place the wrapped binaki vertically in a large steamer, making sure they are upright. Steam for 25-30 minutes, or until the binaki is cooked through and firm.
- 5
Serve: Carefully unwrap the binaki and serve warm. Enjoy!
Notes
Notes
- Fresh corn husks can be used if available, but dried husks soaked in water are a convenient alternative.
- Ensure the mixture is well combined to achieve a consistent texture.
- If you prefer a richer taste, substitute butter for margarine.
- Add a touch of vanilla extract for an extra layer of flavor.
Equipment
Equipment
- Large bowl
- Grater
- Steamer
- Mixing spoon
Nutrition
Nutrition
| Calories | 280 |
| Carbohydrates | 45g |
| Fat | 10g |
| Fiber | 3g |
| Protein | 7g |
| Sodium | 220mg |
| Sugar | 15g |
Give it a try and let me know how you like it! I’d love to hear your thoughts and any variations you come up with. Happy cooking!
Leave a Reply
You must be logged in to post a comment.