Thursday, July 4, 2013
WHEN I was a kid, I was always fascinated by those cornhusk-covered “snacks” being sold by vendors screaming at the top of their lungs, “binaki…binaki…init pa…binaki!”
And as kids, as long as it tasted good, it didn’t matter what it’s made of when it got into our mouths. As long as it’s pleasant and edible, it’s a sure hit.
I have mentioned some other ‘kakanin’ in the past and I am sure we still have so much that is left to be explored and enjoyed.
Blessed with so many natural resources, we are also lucky and fortunate to have so much cultural diversity that influenced our culinary lives.
Spanish, American, Chinese, Japanese, Malay, Thai, Korean and many others have made their mark in some of our better tasting dishes and foods.
‘Binaki,’ as we call it, is, if I may say, a spin-off of the South American ‘Tamale.’
A very popular comfort food in that part of the world, it is also made of corn, but more of what they call ‘masa’ (a corn-based, starchy dough), filled with either fruits, meats, cheese, vegetables and chilis, wrapped in corn husks, then steamed or boiled.
Since we were under the Spanish rule for so long, it is but natural to be influenced by their culinary treasures which also became part of our culture and heritage.
‘Tamale,’ on the other hand, also became popular in our country, specially the northern region, which is basically similar to what the South Americans have.
But instead of corn husks, banana leaves are used instead which impart a different and distinct flavor.
I can’t really say where this particular item started or evolved, but this is more popular in the Visayas and Mindanao areas.
In fact, may places have claimed to have the best, or the original, or the first.
However, I am sure each place has its own style, uniqueness and touch to it.
In a land where there are so much corn being grown, like Bukidnon, I would not be surprised to know that Bukidnon would have its fair share of this delicious, high-fiber binaki!
But, Cagayan de Oro (or should I include Northern Mindanao as a whole) also has been known for its binaki for so long that it has been kind of a “regular” item in the market stalls.
There was a time when it became so scarce that it practically became non-existent and then a couple of years back it saw a resurgence of this well-loved delicacy. Hurray!
But instead of buying them from peddlers that goes around the city shouting “binaki, binaki!” one has to buy them in the market or from your ‘suking binaki maker.’
From a few centavos, it now costs from between P5.00 and up depending on the size and the maker of this wonderful treat.
Below is a simplified recipe of binaki:
10 ears regular size sweet corn, grated
1 can evaporated milk
1/3 cup butter
1 tbsp baking powder
2 cups sugar
Corn husks (as wrappers)
1 can evaporated milk
1/3 cup butter
1 tbsp baking powder
2 cups sugar
Corn husks (as wrappers)
Place the grated corn in a large bowl.
Add the evaporated milk, butter, baking powder and sugar. Mix well.
Scoop enough mixture and place in the coconut husk.
Wrap well. Tie if needed.
Steam for 15 to 20 minutes or until set.
Addendum: grated cheese can also be added for better tasting binaki.
For a darker color, brown sugar can be used in lieu of granulated sugar.
*****
Published in the Sun.Star Cagayan de Oro newspaper on July 04, 2013
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