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!!!
- 29 ounces hominy (Mexican style corn)
- 3 tablespoons granulated sugar
- 3/4 cup coconut, grated
Watch the cooking video:
- Heat a cooking pot then pour-in the canned hominy (include the liquid).
- Add 1 cup of water and bring to a boil.
- Simmer for 12 to 15 minutes.
- Drain the water and place the boiled hominy in a serving plate.
- Top with sugar (or salt depending on your preference) and grated coconut.
- Serve. Share and enjoy!!!!
Number of servings (yield): 6