Makes 6-8 servings
Preparation and cooking time: 7 hours (including drying and pressure cooking time)


5 pieces white corn
6 cups water
1½ tablespoons apog powder (or 2 teaspoons lye water)
½ tablespoon + 2 teaspoons salt
Lumpia wrappers
2 cups buko strips
1/2 can condensed milk
⅓ cup black sesame seeds, toasted

1. Place the white corns under the sun until dried. Remove the kernels.
2. Thoroughly wash the corn, removing any floating kernels that may have burst.
3. In a large pot or pressure cooker, place about 6 cups of water and apog powder. Simmer then turn off heat and mix until water is clear.
4. Place corn kernels in the pot and bring to a boil. Lower heat to medium and simmer for about 2 hours or until softened. Add more water as needed.
5. Return washed corn to the pot and add water to cover everything with a 1-inch margin. Boil until the corn is fully cooked, like when cooking rice. Keep adding a bit of water at a time if necessary and cook until most of the water is reduced and is a thick consistency.
6. Drain and season with 1/2 tablespoon salt.
7. Place a spoonful of the binatog onto the lumpia wrapper and add a bit coconut strips. Roll and seal the lumpia.
8. Fry the lumpia until golden.
9. In a small pot, cook condensed milk until brown like caramel. Stir continuously. Mix in 2 teaspoons salt. Set aside to cool.
10. Serve lumpia with a drizzle of caramelized condensed milk and toasted black sesame seeds.

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