Filipino Native Food · Kakanin

Binaki (Sweet Corn Tamales)

Binaki (Sweet Corn Tamales)

Binaki or steamed corn tamales is made with milk, butter, sugar, and eggs. Sweet Corn Binaki is naturally sweet, aromatic and fresh from farm to table.
Binaki is a famous delicacy of Cagayan De Oro and also known to other provinces like in Bogo, Cebu and Agusan del Sur, Misamis Oriental Northern Mindanao are among other provinces. In Cebu they call it Pintos. If you’ve been to the northern part of Cebu, you’ll relate. Pintos (Binaki) is also a corn delicacy from Bogo City that contains condensed milk, butter or margarine, to flavor up the main ingredient of grounded corn. It is then wrapped in a corn sheath.
This is so delicious while hot and freshly cooked from the steamer!! Enjoy!

Binaki (Sweet Corn Tamales)


3 cups scraped young corn, grated (from fresh young corn on the cob)
1 can condensed milk
2 egg yolks
2 tbsp. melted butter
1/4 cup cornstarch
1/4 cup masa harina (corn meal)***
***you will have to adjust the amount of cornmeal depending on the consistency of the mix.

Slices of cheese, strips (optional filling)


1. Prepare the scraped young sweet corn, you can use a grinder to make it smoother in texture. Or simply use a manual grater, amd grate each sweet corn.

2. Combine all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.

3. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Add a strip of cheese in the center. Then, fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

4. Steam tied husk (pintos) for at least 30 minutes. Happy cooking!

Binaki (Sweet Corn Tamales)
Binaki (Sweet Corn Tamales) – Preparation and Cooking Procedure

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Credits Reynalyn Abolencia, Sheryl Batingal, Art Boncato