 Binatog | |
| Alternative names | Bualaw, kinulti, kinulte |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Serving temperature | Hot, warm |
| Main ingredients | Lagkitan corn kernels orhominy, grated coconut, butter (or margarine), sugar |
| Variations | Binatog sa gata |
Binatog, also known asbualaw orkinulti, is aFilipino boiledcorn dessert topped with freshly gratedcoconut,butter, and salt or sugar. It is commonly sold asstreet food in the northern Philippines by vendors known asmagbibinatog carrying characteristic large tin cans, similar totaho vendors.[1][2]
Binatog is made from dried matureLagkitanwaxy corn kernels soaked in saltwater until the kernels puff up. The kernels are then washed and boiled until very soft. They are then placed into a bowl and topped with grated coconut, butter (or margarine), and sugar to taste.[2][3][4]
Modern variants of the dish typically use cannedMexicanhominy to skip the soaking process,[5][6] but boiled young corn kernels may also be used.[7][8][9] Some variants also use other toppings likecoconut milk (gata) orevaporated milk, in which case it becomes known asbinatog sa gata.[1][10] The iconic dish can be served in acoconut shell with coconutsorbetes.[11] Binatog may also be topped with cheese or sweetened condensed milk.[12]
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