Binaki – Steamed Corn Bread
DifficultyMedium
Servings8 – 10 Servings
Prep time30 minutes
Total time50 minutes
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. It’s a glimpse into the heart of Filipino countryside cooking. Originating from Northern Mindanao and Cebu, this steamed corn cake captures the essence of local harvests and hospitality. Wrapped lovingly in corn husks and often gifted as pasalubong, binaki evokes the warmth of tradition in every bite.
The preparation starts with grated young corn plump and sweet, straight from the cob. Combined with butter, sugar, and either evaporated milk or coconut milk, the mixture turns rich and velvety. A touch of cornmeal or rice flour gives it body, while optional powdered milk or cheese adds a creamy twist. Once bundled up in husks and steamed to perfection, the result is a soft, buttery cake that tastes like sunshine and simplicity.
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!
Its name, derived from a word meaning “wrapped,” hints at its gift-like nature. Binaki isn’t flashy it’s humble comfort food with roots. With notes of sweet cornbread and a texture reminiscent of tamales, it’s the kind of dish that invites reflection: of fields, family, and food that tells stories
Binaki – Steamed Corn Bread
10
servings30
minutes20
minutes50
minutesBinaki is a yummy steamed corn cake from Northern Mindanao in the Philippines. It’s made with sweet corn and wrapped in corn husks, which makes it look cool and smell great. It tastes a lot like Southern cornbread but with a tropical twist. People love eating it as a snack or dessert, especially during festivals or family get-togethers.
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Ingredients:
6 pieces 6 Fresh Corn Cobs, Grated
3 1/2 cups 3 1/2 Cornmeal
1 cup 1 Fresh Milk
1 1/2 tbsp 1 1/2 Baking Powder
2 cups 2 Grated Cheese
1 1/2 1 1/2 sticks Margerine, Room Temperature
1 1/2 cups 1 1/2 Ganulated Sugar
1 tsp 1 Salt
1 pack 1 Dried Corn Hush about 50pcs, Soaked in water for 4-6 hours
Instructions:
- Prepare Corn: Peel and wash the corn cobs, then grate the kernels into a large bowl.
- 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.
- Wrap Binaki: Take soaked corn husks and spoon a portion of the binaki mixture onto each husk. Wrap the husks securely around the mixture.
- 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.
- Serve: Carefully unwrap the binaki and serve warm. Enjoy!
Equipment:
- Steamer
- Grater
- Large Mixing Bowl
- Mixing Spoon
Notes:
- Corn Husk Wrapping: Fresh corn husks add a wonderful aroma and visual appeal. If unavailable, dried husks soaked in water make an excellent and practical substitute for steaming.
- Texture Consistency: Thoroughly mix all ingredients to ensure a smooth, even batter. This step is key to achieving Binaki’s signature tender crumb.
- Flavor Enhancers:
For a richer, more indulgent flavor, substitute butter for margarine.
A small splash of vanilla extract adds depth and sweetness, complementing the natural corn flavor beautifully.
Nutrition Facts:
- Calories: 280kcal
- Fat: 10g
- Sodium: 220mg
- Carbohydrates: 45g
- Fiber: 3g
- Sugar: 15g
- Protein: 7g
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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!
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