Ingredients with Measurements:
- 2 cups of white corn kernels
- 1 can of coconut milk (400ml)
- 1 cup of brown sugar
- 1/2 cup of water
- 1/4 cup of butter
- 1/4 teaspoon of salt
- 1/4 cup of grated coconut
Special equipment needed:
- Large pot
- Strainer
- Saucepan
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the corn kernels and place them in a large pot. Add enough water to cover the corn and bring it to a boil. Reduce the heat to medium and let it simmer for 20-25 minutes or until the corn is tender.
2. Drain the corn and transfer it to a serving bowl.
3. In a saucepan, combine the coconut milk, brown sugar, water, butter, and salt. Cook over medium heat, stirring constantly until the sugar has dissolved.
4. Reduce the heat to low and let the mixture simmer for 15-20 minutes or until it thickens and turns into a caramel sauce.
5. Pour the coconut caramel sauce over the binatog and mix well.
6. Toast the grated coconut in a dry pan over medium heat until it turns golden brown.
7. Sprinkle the toasted grated coconut over the binatog and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for boiling the corn
- Medium heat for cooking the coconut caramel sauce
- Medium heat for toasting the grated coconut
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 5g
- Sodium: 150mg
- Sugar: 40g
Substitutions for ingredients:
- You can use canned corn instead of fresh corn kernels.
- You can use white sugar instead of brown sugar.
- You can use margarine instead of butter.
- You can use desiccated coconut instead of grated coconut.
Variations:
- You can add a pinch of cinnamon or nutmeg to the coconut caramel sauce for extra flavor.
- You can top the binatog with chopped nuts, such as peanuts or cashews.
- You can add a splash of vanilla extract to the coconut caramel sauce.
Tips and tricks:
- Make sure to stir the coconut caramel sauce constantly to prevent it from burning.
- You can adjust the sweetness of the sauce by adding more or less sugar.
- You can store the leftover coconut caramel sauce in an airtight container in the fridge for up to a week.
Storage instructions:
- Store the binatog in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the binatog, microwave it for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the binatog in individual bowls or cups.
- Garnish the binatog with a sprinkle of toasted grated coconut.
Garnishes:
- Toasted grated coconut
- Chopped nuts
- Fresh fruit, such as mango or pineapple
Pairings:
- Serve the binatog with a cup of hot coffee or tea.
Suggested side dishes:
- None needed, as binatog is a complete meal on its own.
Troubleshooting advice:
- If the coconut caramel sauce is too thick, add a splash of water to thin it out.
- If the corn is too tough, boil it for a few more minutes until it is tender.
Food safety advice:
- Make sure to rinse the corn kernels thoroughly before cooking.
- Store the binatog in the fridge to prevent bacterial growth.
Food history:
- Binatog is a popular Filipino snack made from boiled white corn kernels. It is often served with grated coconut and salt.
Flavor profiles:
- Sweet, creamy, and nutty.
Serving suggestions:
- Serve the binatog as a snack or light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Sweet, Creamy, Nutty, Caramelized, Coconutty