Place the white corns under the sun until dry. Remove the kernels. Thoroughly wash the corn, removing any floating kernels that may have burst.
In a large pot or pressure cooker, place about 6 cups of water and apog powder. Simmer then turn off the heat and mix until the water is clear.
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.
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.
Drain and season with 1/2 tablespoon salt.
Place a spoonful of the binatog onto the lumpia wrapper and add a bit of coconut strips. Roll and seal the lumpia.
Fry the lumpia until golden.
In a small pot, cook condensed milk until brown like caramel. Stir continuously. Mix in 2 teaspoons salt. Set aside to cool.
Serve lumpia with a drizzle of caramelized condensed milk and toasted black sesame seeds.
Servings 0