Binatog

Binatog or boiled white corn kernels is a popular Filipino snack and street food. This is made by soaking mature white corn in water and salt until puffed. The soaked corns are then boiled until the skin almost peel off. Excess water is drained and the corn is placed in a bowl or plate then topped with either sugar or salt (sometimes both) and generous amounts of grated coconut.

Binatog

Whenever I think of this simple yet satisfying Filipino street food, I remember the Binatog vendor that roamed around the streets of our subdivision every afternoon. He was riding a big bicycle with two covered pails secured at the back: the first pail holds all the boiled corn kernels while the other one contains the grated coconut, salt, sugar, and serving spoons. Back in those days, we need to provide our own bowl or container for the Binatog since the vendors do not carry disposable cups or bowls yet. Just like the Taho vendor, the “Magbibinatog” or Binatog vendor also advertises his product by shouting to the top of his lungs …“Binatooog!!!” I wonder if these guys still roam the streets as they do a couple of decades back.

This recipe can be considered as an easier version of making Binatog. Instead of using fresh white corn kernels, we will be using Hominy or Mexican style corn. These are canned puffed white corn kernels that are already pre-soaked in water; this will save us a lot of time.

Are you excited to make Binatog for your meryenda? Go grab the ingredients and follow my lead by watching the cooking video and reading the detailed cooking procedure.

Got questions or feedback? Please post your comments on the box below and I’ll try my best to get back to you as soon as possible. Happy cooking everyone!!!

Recipe: Binatog

Ingredients

  • 29 ounces hominy (Mexican style corn)
  • 3 tablespoons granulated sugar
  • 3/4 cup coconut, grated

Watch the cooking video:

Cooking Procedure

  1. Heat a cooking pot then pour-in the canned hominy (include the liquid).
  2. Add 1 cup of water and bring to a boil.
  3. Simmer for 12 to 15 minutes.
  4. Drain the water and place the boiled hominy in a serving plate.
  5. Top with sugar (or salt depending on your preference) and grated coconut.
  6. Serve. Share and enjoy!!!!

Number of servings (yield): 6

  
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Comments

  1. I was thinking of making this using the canned white corn but tamaritis hit me, so the can is still sitting in my pantry…haha!

    Anyway, for your wonderful blog that certainly brings a smile to a lot of your fans, you are a recipient of the Happy 101 Award here: http://kusinanimanang.blogspot.com/2010/04/happy-101-award.html

  2. Cynthia says:

    Wow kuya you kinda answer my prayers… I was craving for binatog for so long and it’s been so long since the last time I had it and it’s funny too coz everytime I’m talking to my cousin I always asked about it and even ask her how to make it hehehe now I am happy that I could have it again and cook it for me and my husband. Thank you for sharing another good recipe. Godbless!!!

  3. Hi bhiebe, got mine there :) Thanks.

  4. Hi kuya Banj,

    Thank you for your generosity by sharing all your wonderful recipes, we do really acknowledge it and though i did’nt try all, i always visiting your site coz i really enjoyed watching your videos and reading all what you have posted here.

    About this binatog, which is very dear to me, i want to try it as in now n sana, but when i read the ingredients i felt a little disappointment… its not available here in the UAE..(hominy corn)

    I tried to search in google and i found this site..please advise if its ok to follow i need an expert advise.

    Thanks a lot po.. God bless you and your family. :D

    http://cookingslim.org/recipes/hominizing.html

  5. cute ka pala! lol always watching your youtube and tnx to you i learned how to bake etc gonna try your mamon later hope it will turn out great! :D hmm but question can you use calamansi juice instead of lemon juice? tnx

  6. wow, another authentic pinoy merienda. Binatog brings back memories during college. Subukan ko rin ito..sana hindi ako pumalpak para worth posting into my blog. thanks for sharing!

  7. you made my day! thanks for sharing this recipe =D

  8. ponyang says:

    OMG kuya vanj! Thank you so so much! I’ve been craving for binatog for soo long! Thanks a lot!

  9. san poh ba nabibili ung hominy product poh…kc hndi ko poh makita sa mga grocery..

  10. wow thank you for sharing us heaps of your ideas and great finds. my children and i, love binatog too..and we’re craving for it! i just hope we have hominy or the mex. white corn here in Sydney…i already tried the carioca and i made it into butchi and it was really a hit to everybody! im always in your site whenever we got cravings and when i cant think of anything to serve…thank you!

  11. Hi. Im selling white corn nibs. The kind of corn which exactly used by bendors here in the philippines to cook binatog. Just let me know if youre interested to buy. Thanks

  12. Victor bagalso says:

    I think much better to add coconut milk,and coconut water instead of water in Binatong, for more flavor, and more thickness.

  13. kuya thanks for the video, im suddenly craving for binatog and was reminded of my childhood days when i either run home to get money to buy binatog or ignore the vendor… i really want to make this and i haven’t seen anybody selling grated coconut here, anyways i’ll do my research and maybe just buy online. keep making delicious food and keep our traditions alive, thanks!