Binaki
Soft sweet corn cakes steamed in corn-husk parcels, made with freshly grated corn, butter and milk for a comforting Bukidnon-style merienda.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 600 g fresh sweetcorn kernels and milky pulp, weighed after removing the cobs
- 2 large eggs, about 100 g without shells
- 60 g sweetened condensed milk
- 50 g unsalted butter, melted and cooled, plus 1 tsp for brushing husks
- 50 g white sugar
- ½ tsp baking powder, about 2 g
- ¼ tsp fine salt
- 12 broad fresh food-grade corn husks, plus extra clean husk strips for tying
- Water for washing husks and steaming, kept below the steamer basket
Instructions
- 1
Wash intact corn husks and remove all silk and damaged sections. If they are stiff, soak in warm water until flexible; drain and wipe. If using dried food-grade husks, soak according to the packet before starting and allow extra time beyond the recipe estimate. Prepare a steamer with water below the basket and a lid that closes properly.
- 2
Grate fresh corn off the cobs and scrape out the milky pulp, then weigh 600 g. Alternatively, briefly process fresh kernels to a fine, moist pulp without adding water. Keep the juice with the corn; whole kernels alone will not give the same cohesive texture.
- 3
Whisk eggs, condensed milk and sugar in a bowl. Stir in cooled melted butter, then mix in the corn pulp. Sprinkle baking powder and salt evenly over the mixture and stir thoroughly. The mixture should be thick enough to mound softly on a husk, not a watery liquid. Do not taste batter containing raw eggs.
- 4
Brush the inside of each husk lightly with the extra butter. Divide the mixture evenly into 12 small portions, about 70 g each. Put each portion in the broad centre, fold the sides over and fold up the narrow end to form a secure pouch. Tie gently with clean husk strips, leaving a little room for expansion. Overlap two husks if one is too narrow.
- 5
Bring the steamer water to a steady simmer. Arrange parcels upright with their open ends facing up, supported by the sides of the basket or clean heatproof ramekins, and leave gaps for steam. Cover and steam for about 35–45 minutes. Check the water partway through and top up with boiling water below the basket if needed; do not let it run dry.
- 6
Open one parcel carefully away from your face. The centre should be set and spring back gently, without a wet raw batter pocket; a skewer should have moist crumbs rather than liquid batter. Continue steaming in 5-minute intervals if not set. Parcel size and corn moisture affect the time.
- 7
Rest the parcels for 10 minutes to firm up before unwrapping. Remove ties and husks before eating. Makes 12 small cakes, or 6 servings of two cakes, lovely warm with coffee, tea or sikwate.
About Binaki
Binaki is a well-loved corn-husk-wrapped sweet from Bukidnon in Northern Mindanao. Preparations vary: some use cornmeal, while others rely on finely grated fresh corn. This soft home version uses fresh corn, eggs, butter and condensed milk, with no savoury filling.
Ingredient swaps wherever you cook
- Use fresh sweetcorn and keep its milky pulp. Thawed frozen kernels are a practical adaptation: drain excess ice water and process finely without added liquid. Very watery corn can make a softer cake.
- Dried food-grade corn husks can replace fresh husks after soaking until flexible. Follow the packet and add the soaking time; never use decorative treated husks.
- Without husks, steam the mixture in small greased heatproof moulds filled no more than three-quarters full. This is a home adaptation; check the centres rather than assuming the parcel timing.
How to know it is ready
- The centre is set, with no liquid raw batter when a parcel is opened.
- The rested cake holds together when unwrapped and remains moist rather than dry.
Common mistakes and fixes
- Coarse whole kernels do not bind like finely grated corn pulp. Process finely and keep the mixture free of added water.
- Overfilling or loose folds let batter escape. Keep portions small and support open ends upright; avoid packing the basket so tightly that steam cannot circulate.
Family and regional variations
- For a cheese variation, fold 30 g finely grated mild cheese into the batter. The plain version lets the corn flavour lead.
Storage and reheating
Cool promptly and refrigerate within 2 hours in a covered container. Use within 2 days. Reheat the portion needed by steaming until piping hot throughout. Do not store milk-and-egg corn cakes on the bench overnight.
What to serve with it
Makes 12 small cakes: 6 servings of two. Serve warm with coffee, tea or sikwate. Contains eggs and milk; husks and ties are not edible.
Binaki FAQs
Is binaki the same as budbud kabog?
No. Binaki uses corn; budbud kabog uses millet. Their grain, wrappers and texture are different.
Why is my binaki still soft?
It may need more steaming, or the corn may be unusually wet. Check for a set centre, then rest for 10 minutes before unwrapping; fresh-corn cakes are naturally moist.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
