Turon is a famous Filipino dessert made with saba (banana-plantain) and langka (jackdaw) wrapped in a delicate fried and crunchy lumpia. The result is a small roll that is served with sugar syrup or another delight such as a sweet coconut sauce. Read on to learn how to cook it.
Ingrediants
- 20 lumpia (pasta sheets for spring rolls are fine too)
- 10 saba (or six small bananas)
- 1 bowl of chopped langka
- 2 beaten egg whites
- 480 ml of oil for frying
- 100 g of brown sugar
- 180 ml of water or coconut milk
Steps
Part 1 of 3: Assembling the Turons
Step 1. Prepare the filling
It is made up of chopped langka and saba. You just have to cut the jacket into small pieces. The fruit can be eaten raw when fully ripe. To prepare the bananas (or plantains), cut them into small pieces and pass them in brown sugar. Arrange the fruits in two separate containers and start filling the rolls.
- If you can't find the jackdaw, you may as well not put it in this recipe. In many regions turon is also prepared without this fruit, although it is a traditional ingredient.
- If you can't find plantains, buy the smallest bananas available from the greengrocer. Bananas are bigger than saba, so you will need less.
Step 2. Prepare the lumpia
These are thin paste sheets that are difficult to separate, so try to be very delicate and don't tear them. Arrange them separately on the work surface to start filling them.
- It may be helpful to wet your fingers with warm water so they don't stick to the lumpia. You can also sprinkle the latter with steam to make it easier to divide.
- If you can't find the lumpia, the pasta sheets for the spring rolls are fine. The lumpia, however, are a bit thinner, although the flavor is similar.
Part 2 of 3: Fill and Fry the Turon
Step 1. Fill the turon
Place 2-3 slices of saba on the lumpia. Add a couple of teaspoons of langka.
Step 2. Wrap it up
Start by folding the top and bottom of the wrapper inwards. Rotate everything 90 ° and close the open flaps as if you were preparing a spring roll. Smear the last flap with egg white to seal it. Continue with the same procedure for all the other lumpia.
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When the turon has been wrapped, tradition has it that it is sautéed in brown sugar. This way it candy when fried. Alternatively, you can prepare a syrup and serve it separately.
Make Turon (Bananacue Wrap) Step 4Bullet1
Step 3. Heat the oil
Put it in a deep cast iron pot or Dutch oven where you can fry. Wait for it to warm up and check the temperature by splashing a few drops of water.
Step 4. Place the turons in the oil
Be careful and put one at a time. It should start frying immediately, if this does not happen, the oil is too cold. Don't overfill the pot or the turons won't cook evenly. Fry a few at a time.
Step 5. Turn them once
Halfway through cooking, turn them with kitchen tongs.
Step 6. Remove them from the oil when they are golden
They should be crunchy on the outside and creamy on the inside. Put them on a plate with kitchen paper to absorb the excess oil.
If you have decided not to pass the turons in sugar to caramelize them, cover them with sugar syrup that you will prepare according to the instructions in the next section
Part 3 of 3: Making the Syrup
Step 1. Put the ingredients in a saucepan
You only need 100g of brown sugar and 180ml of water. Stir to mix them.
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If you want a richer, creamier sauce, replace half the water with coconut milk.
Make Turon (Bananacue Wrap) Step 9Bullet1
Step 2. Cook the syrup
Put the saucepan over medium heat and simmer for 30 minutes, stirring occasionally. When ready it should boil and form a thick caramel-colored syrup.
Step 3. Pour the syrup over the turons
You can also serve it in a separate bowl to dip the sweets into.
