Here is a snack from my home-province in Northern Mindanao, it is often mistaken as sweet tamales because it is wrapped like tamales. But the Binaki have no filling and is sweeter. It is commonly sold on the streets and in markets but sometimes, lucky villages have roaming binaki vendors shouting at the top of their lung… Biii-na-kiiiiiiii! Which would usually make me run for the door with some cash, so I can enjoy some.
4-5 fresh corn, grated
3/4 can condensed milk (if your mixture is too dry, please add the remaining condensed milk.
2 egg yolks
2 tbsp. butter, melted in room temperature.
1/4 cup cornstarch
3 cups polenta/cornmeal (please add some more if your mixture is a bit watery)
- Prepare the sweet corn, carefully remove the husk, clean and store it for use later.
- Grate the corn kernel from the cob, then grind to make it smooth.
- Combine all ingredients and mix well.
- Prepare your wrapper. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.
- Place clean husk on a flat surface and drop a heaping tablespoon at the center. Fold the sides together first followed by the ends, then using a thinner strip, wrap it around to keep the folds tight.
- Steam the binaki for at least 30 minutes.
- Serve and enjoy!