![]() ![]() Bukidnonbinaki | |
Alternative names | Pintos |
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Course | Dessert,snack |
Place of origin | Philippines |
Region or state | Bukidnon,Northern Mindanao; Bogo, NorthernCebu |
Serving temperature | Warm, room temperature |
Main ingredients | Cornmeal,coconut milk (or milk),margarine (orbutter),sugar,baking powder, |
Variations | Biyaki |
Binaki (Cebuano pronunciation:[bɪnɑkiʔ]) orpintos is a type ofsteamedcorn sweettamales from two regions in thePhilippines –Bukidnon andBogo, Cebu. They are distinctively wrapped incorn husks and are commonly sold aspasalubong andstreet food inNorthern Mindanao andCebu. It is sometimes anglicized as "steamed corn cakes".
Binaki andpintos are sweet variants of Philippinetamales without fillings. They arose independently inBukidnon andBogo. Both are traditionally wrapped incorn husks, but can usually be distinguished from each other by the method of wrapping.Binaki has a longer and narrower wrapping, whilepintos is shorter and rectangular with additional cross-wise ties. Both the namesbinaki andpintos literally mean "wrapped [in a pouch]"; fromCebuanobakibaki ("[pouch made of leaves] shaped like a frog"), and acontracted form ofpinutos ("wrapped"), respectively.[1][2][3]
Binaki andpintos are prepared identically. They are made by scraping young corn ears on agrater. The resulting coarsecornmeal is then mixed withcoconut milk (ormilk),margarine (butter),baking powder, andwhite orbrown sugar. In lieu of coconut milk and sugar,condensed milk may sometimes be used.Cheese may also be added, though it is rare. The mixture is then scooped and wrapped in corn husk before being steamed until firm.[4][5][6]
A variant among theMaranao people derived from the Bukidnonbinaki isbiyaki. However, it has diverged greatly and is generally considered a separate dish. It uses gratedcassava primarily, with only bits of grated young corn kernels mixed in. It is sold wrapped in banana leaves likesuman, although it can also be wrapped incorn husk.[7][8]