Ingredients with Measurements:
- 2 cups of white corn kernels
- 1 cup of water
- 1 cup of coconut milk
- 1/2 cup of tapioca pearls
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/2 cup of shredded coconut
- 1/4 cup of roasted peanuts
Special equipment needed:
- Large pot
- Strainer
- Medium saucepan
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the corn kernels and place them in a large pot with 1 cup of water. Bring to a boil and then reduce heat to low. Cover and simmer for 30 minutes or until the corn is tender.
2. Drain the corn and place it in a mixing bowl.
3. In a medium saucepan, combine the coconut milk, tapioca pearls, sugar, and salt. Bring to a boil over medium heat, stirring constantly.
4. Reduce heat to low and simmer for 15 minutes or until the tapioca pearls are translucent and tender.
5. Remove from heat and let cool for 5 minutes.
6. Pour the coconut-tapioca pudding over the corn and mix well.
7. Divide the binatog into serving bowls.
8. In a small pan, toast the shredded coconut over medium heat until golden brown.
9. Top each bowl of binatog with toasted coconut and roasted peanuts.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Corn: Simmer over low heat
Coconut-tapioca pudding: Boil over medium heat, then simmer over low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 12g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrates: 59g
Dietary fiber: 4g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- White corn kernels can be substituted with yellow corn kernels.
- Tapioca pearls can be substituted with sago pearls or rice pearls.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use condensed milk instead of sugar for a creamier pudding.
- Add a pinch of cinnamon or nutmeg for extra flavor.
Tips and tricks:
- Rinse the corn kernels before cooking to remove any dirt or debris.
- Stir the coconut-tapioca pudding constantly to prevent it from sticking to the bottom of the pan.
- Let the pudding cool for a few minutes before pouring it over the corn to prevent the corn from getting mushy.
Storage instructions:
Leftover binatog can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the binatog in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the binatog in colorful bowls or cups for a festive presentation.
Garnishes:
Top each bowl of binatog with toasted coconut and roasted peanuts.
Pairings:
Binatog pairs well with hot chocolate or coffee.
Suggested side dishes:
Serve binatog with grilled chicken or pork for a complete meal.
Troubleshooting advice:
- If the corn is too tough, simmer it for an additional 10-15 minutes until tender.
- If the tapioca pearls are too hard, simmer them for an additional 5-10 minutes until translucent.
Food safety advice:
Make sure to rinse the corn kernels before cooking to remove any dirt or debris.
Food history:
Binatog is a popular street food in the Philippines. It is made with boiled white corn kernels and topped with various ingredients such as grated coconut, sugar, and butter.
Flavor profiles:
Binatog has a sweet and nutty flavor from the coconut-tapioca pudding and toasted coconut. The roasted peanuts add a crunchy texture to the dish.
Serving suggestions:
Serve binatog as a snack or dessert.
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