Go Back Email Link
–+ servings
Binatog (Traditional Filipino White Corn with Coconut)

Binatog (Traditional Filipino White Corn with Coconut)

Binatog is a traditional Filipino street food snack made of boiled white corn kernels topped with freshly grated coconut, margarine, and a sprinkle of salt or sugar. In Filipino culture, it's often associated with afternoon merienda (snack time) and is particularly popular during the rainy season.
Cultural Notes
Binatog vendors traditionally announce their presence with a distinct call of "Binatoooog!" The sound of this call often brings children running out to buy this beloved snack. This tradition continues in many Philippine neighborhoods today.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine Filipino
Servings 4
Calories 150 kcal
Difficulty Easy

Equipment

  • Large pot (kaldero)
  • Colander (salaan)
  • Fork (tinidor)
  • Serving bowls (mangkok)
  • Grater for fresh coconut (kudkuran)

Ingredients
 

  • 6 ears white corn puting mais
  • 2 cups freshly grated coconut niyog
  • Margarine or butter mantikilya, to taste
  • Salt asin or sugar (asukal), to taste
  • Water for boiling

Instructions
 

  • If using fresh corn ears, carefully remove the kernels (butil ng mais) using fork tines (gamitin ang tinidor). Insert the fork between kernels and gently pry them off, keeping them whole to maintain the traditional texture. Never use a knife as this will damage the kernels' texture.
  • Place the corn kernels in a large pot (ilagay ang mga butil ng mais sa kaldero) and add enough water to cover them completely (lagyan ng tubig). Bring to a gentle boil over medium heat (pakuluan sa katamtamang init) - you should see small bubbles, not a violent boil.
  • Reduce heat to low, cover the pot, and simmer for 15-20 minutes (pahinaan ang apoy at takpan) until the kernels are tender but still hold their shape. Test a kernel for doneness - it should be chewy but not mushy. Drain thoroughly in a colander (salain ng mabuti).
  • While the corn cooks, prepare fresh coconut (niyog) if using a whole one. Grate it just before serving for the best flavor and texture. Have your margarine or butter (mantikilya) ready at room temperature for easy spreading.
  • Portion the warm corn into serving bowls. Top generously with freshly grated coconut, add your desired amount of margarine, and finish with a sprinkle of salt (asin) or sugar (asukal) according to preference.
  • Serve immediately while still warm, traditionally between 3-5 PM for merienda time. Offer both salt and sugar on the side so everyone can adjust to taste.

Tips from Lola's Kitchen

  1. Use mature white corn, not sweet corn or yellow corn
  2. Never use a knife to remove kernels - this preserves the traditional texture
  3. Fresh coconut is always better than packaged
  4. For authentic taste, grate coconut just before serving
  5. The water should be just hot enough to see small bubbles, not violently boiling
 

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 6gFiber: 3g
Tried this recipe?Let us know how it was!