Today’s merienda is turon de saging, the “sweet cousin” of last week’s vegetable spring roll. As it’s name implies, it’s banana and jackfruit wrapped in spring roll wrapper, fried and coated with caramel and toasted sesame seeds.
Turon is a common and well loved street food in the Philippines. It is common to see hawkers or streets lined with stalls selling this fare along with other native snacks. Turon can also be filled with nuts, sweetened rootcrops like sweet potato or camote. I even tasted a version with glutinous rice when I was in Nueva Vizcaya early this year. But I have yet to find out its name and cooking method and hopefully cook my own version of it.
Anyhow here’s my version of turon de saging. Instead of using the Pinoy Gardaba variety of banana I used this Indian variety (I need to find out the name) which is cheaper, sweeter and readily available here in Doha. I have yet to see a ripe jackfruit here and I doubt if I will have the patience to turn it into jam if I ever see one. Having a bottled version of it is just too convenient to pass up. For the caramel, I used a combination of brown and white sugar because I find that the white one gives texture while the brown one, gives the caramel it’s distinct flavor.
3 pieces ripe banana
Strips of sweetened ripe jackfruit
Spring roll wrapper
Cooking oil for frying
2 tbsp brown sugar
2 tbsp white sugar
2 tbsp water
1 tsp vanilla extract
Toasted sesame seeds for ganishing
1. Cut bananas into desired size. Divide jackfruit pieces into strips.
2. In a spring roll wrapper, place desired portion of fillings and wrap as you would any lumpia.
3. Deep fry turon pieces until light golden brown and crispy. Drain excess oil.
4. To make the caramel coating, combine water, sugar and vanilla extract. Stir until the mixture turns into thick syrup with the same consistency as in the picture below
5. Throw in fried turon and toasted sesame seeds together. Toss until each piece is well coated. Best served hot. This recipe makes 20 mini turones. Enjoy!