Binatog is a Laguna delicacy made of warm boiled corn and grated coconut. I got my first taste from a neighbor who sells this delicacy in our place. She would go down the street and shout “Binatog”. If we want to buy some, we’d shout “Binatog” as well and she would come at the gate and we’d get our fill.
I haven’t had binatog for several years so it was a pleasant surprise to find a vendor selling binatog during our visit to the Sta Cruz palengke. I wasted no time buying and eating and interviewing the vendor how she made it. First the corn variety are the white sticky ones unlike the yellow sweet corn favored by most. The kernels are dried then boiled. In between these steps is treating it with apog to whiten the kernels as well as to soften the skin of the kernels. To assemble the binatog, the vendor shapes a piece of banana leaves into a cone, scoops the boiled corn kernels till the cone is filled, adds a dash of salt and tops it with grated coconut.
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