Ingredients with Measurements:
- 2 cups of white corn kernels
- 1 cup of coconut milk
- 1/2 cup of dark chocolate chips
- 1/4 cup of sugar
- 1/4 cup of water
- 1/4 teaspoon of salt
- Shredded coconut for garnish
Special equipment needed:
- Large pot
- Strainer
- Saucepan
- Whisk
Step-by-step instructions:
a. Rinse the corn kernels and place them in a large pot with enough water to cover them. Bring to a boil and simmer for 20-25 minutes or until tender.
b. Drain the corn and transfer it to a serving dish.
c. In a saucepan, combine the coconut milk, dark chocolate chips, sugar, water, and salt. Heat over medium heat, whisking constantly until the chocolate has melted and the sauce is smooth.
d. Pour the coconut-chocolate sauce over the binatog and sprinkle with shredded coconut.
- Time:
Preparation time: 5 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 18g
- Carbohydrates: 47g
- Protein: 5g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened.
- You can use milk chocolate chips instead of dark chocolate chips.
Variations:
- You can add a pinch of cinnamon to the coconut-chocolate sauce for a warm, spicy flavor.
- You can top the binatog with chopped nuts or fresh fruit.
Tips and tricks:
- If the binatog is too dry, you can add a little bit of water to the serving dish before pouring the sauce over it.
- You can also add a drizzle of condensed milk over the binatog for extra sweetness.
Storage instructions:
- Store the leftover binatog and coconut-chocolate sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the binatog in the microwave or on the stovetop until warm. Reheat the coconut-chocolate sauce in a saucepan over low heat, whisking constantly until smooth.
Presentation ideas:
- Serve the binatog in individual bowls or cups for a more elegant presentation.
- Top the binatog with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Shredded coconut
- Chopped nuts
- Fresh fruit
Pairings:
- Hot cocoa
- Coffee
- Tea
Suggested side dishes:
- Grilled chicken
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the coconut-chocolate sauce is too thick, you can add a little bit of water to thin it out.
Food safety advice:
- Make sure to rinse the corn kernels thoroughly before cooking them.
- Store the leftover binatog and coconut-chocolate sauce in the refrigerator and consume within 3 days.
Food history:
- Binatog is a popular Filipino snack made from boiled white corn kernels.
Flavor profiles:
- Sweet
- Creamy
- Chocolatey
- Nutty
Serving suggestions:
- Serve the binatog with a spoon or fork for easy eating.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Philippine
Taste: Sweet, Creamy, Nutty, Chocolatey