ONBOARD MS SONG OF FLOWER OF
THE SEVEN SEAS CRUISE LINES
COMPARING NOTES WITH THE FILIPINO CHEF
ON THEIR ALASKA CRUISE
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"SHEILA'S BINANGKAL"
(Rojo Style - handwritten by Sheila)
Ingredients:
5 Cups All Purpose Flour
5 1/2 Teaspoon Baking Powder (preferably Calumet)
1 Box Dark Brown Sugar GH (2 1/2 cups)
3 While Eggs
1 Small Can Evaporated Milk (2/3 cup)
1 tsp Vanilla
Baking paraphernalia
Preparation and Cooking Time: 30 minutes
Cooking Directions:
- Mix dry ingredients thoroughly until fine.
- Mix remaining ingredients: eggs, vanilla, milk
- Combine all dry and liquid ingredients by hand
- Add more milk if it dries or add more flour until you
obtain the correct consistency. The dough should
be stiff enough to mold into the size of a golf ball.
(Adjust to your preferred Binangkal size)
- Lay the golf ball sized dough on aluminum foil
- Get a cup of tap or filtered water as preferred.
Dip two fingers of your hand and wet the palm of the other
hand for molding the dough
- Pick up each dough and roll between both palms of your hand
- Roll dough in a bowl of sesame seeds then roll between palms again
to make sesame seeds stick, when done, you are ready to fry
- Heat your frying pan in high heat then lower to Medium-LOW
when you begin frying because the pan must be very hot to start
- Prepare a large colander or strainer to hold cooked Binangkal
for cooling purposes.
- Line your storage container with paper towel
- The Binangkal will keep for a week. Happy Eating!
P.S. Just like music, practice, practice, practice.
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Sheila’s Quick Puto
Ingredients:
4 egg whites
2 cups buttermilk flour
¾ cup granulated sugar
1 ½ evaporated or fresh milk
2 tbsp baking powder
3 tbsp mayonnaise
Procedure:
- Beat egg whites until foamy
- Add all ingredients
- Blend well
- Let stand 15 minutes
- Pour mixture into muffin molds
Steam 15
minutes
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Other Family Website:
Tripod:
Daughter:
Amapola Official Website
Grandaughter:
April B. Official Website
