Binatog is my favorite pinoy streetfood! I grew up eating this for my afternoon snack from streetfood vendor. It is boiled white corn kernels with grated coconut and salt.
It should not to be mistaken with corn kernels eaten straight from the cob.
“Binatog” is made with hominy (dried maize kernels). The process is quite long and complicated, so let’s skip on that one. Hominy can be bought dry or canned. The dry one entails a time consuming procedure before it becomes edible so our choice would be the canned hominy.
How to make Binatog from Raw White Corn Hominy or Lagkitan Mais?
Where to buy Lagkitan/Kinulti/Binatog/White Hominy/White Corn? I found it in Shopee, “White – Mexican Style Nixtamal Kit/Hominy Kit 700g with Apog included or Food grade Calcium Hydroxide Kit and Instructions.”
If using raw lagkitan or White Hominy: Soak it with apog for 3 hours, then boil it with the apog, wash, drain, and boil 2x more until the liquid is no longer yellowish and the binatog becomes tender.
1 can (24 ounces) white hominy
1 1/2 tablespoons salted butter, melted
3 tablespoons grated coconut
3 teaspoons sugar, more to taste
1. In a shallow pot, boil hominy with liquid from can and 1 cup of water for about 10 to 15 minutes (until kernels burst open.)
2. If you are going to use dried hominy, soak dried kernels overnight in water. Rinse, place in a pot and cover with water. Simmer for a few hours until kernels burst open.
3. Drain the water and place the boiled hominy in a serving dish/bowl.
4. Add the melted butter and stir. Top with grated coconut and salt.