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


Ingredients:

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

Procedure:
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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