Binaki and pintos are sweet variants of Philippine tamales without fillings. They arose independently in Bukidnon and Bogo. Both are traditionally wrapped in corn husks, but can usually be distinguished from each other by the method of wrapping. Binaki has a longer and narrower wrapping, while pintos is shorter and rectangular with additional cross-wise ties. Both the names binaki and pintos literally mean "wrapped [in a pouch]"; from Cebuanobakibaki ("[pouch made of leaves] shaped like a frog"), and a contracted form of pinutos ("wrapped"), respectively.[1][2][3]
Binaki and pintos are prepared identically. They are made by scraping young corn ears on a grater. The resulting coarse cornmeal is then mixed with coconut milk (ormilk), margarine (butter), baking powder, and whiteorbrown sugar. In lieu of coconut milk and sugar, condensed milk may sometimes be used. Cheese may also be added, though it is rare. The mixture is then scooped and wrapped in corn husk before being steamed until firm.[4][5][6]
A variant among the Maranao people derived from the Bukidnon binakiisbiyaki. However, it has diverged greatly and is generally considered a separate dish. It uses grated cassava primarily, with only bits of grated young corn kernels mixed in. It is sold wrapped in banana leaves like suman, although it can also be wrapped in corn husk.[7][8]
