Alright, it’s not as unusual as I want it to be. In fact, turonkit is pretty much a well known delicacy in Mindanao I was told and as to how I reached this age without knowing about it is beyond me!
I had my first taste of its bland commercialized version a few years back in Luzon which I was not so happy about. I knew this plain Jane sticky rice springroll can be pimped up to my liking and I was right! This weekend I embarked on another kitchen experiment and came up with 2 versions of this yummy treat❤❤❤. Give it a try, I’m sure you will love it😋.
Basic Rice Filling
- 2 cups glutinous rice, washed & drained
- 1 to 1-1/2 cups water
- 300 ml coconut milk
- 1 cup sugar
- 1 tsp salt
- 1 small pc of ginger, crushed
- cooking oil for deep frying
- refined sugar for caramel
- toasted sesame seeds for garnishing
- Ube (purple yam) jam
- Macapuno (preserved young coconut strings)
- sweetened jackfruit
- Mix all the basic ingredients in a thick bottomed cooking pot and boil until rice is fully cooked. Nothing fancy, just boil as you would plain rice although avoid burning it by simmering on low, covered once it starts boiling rapidly. Set aside to cool completely.
- If you opt to add macapuno or Ube/langka, add them in half way through the cooking. Make sure they are well incorporated. You might also need to adjust the refined sugar to avoid making it too sweet.
- I read an article where you could add banana as well but I have yet to try that one.
- Wrap a tablespoon of filling in a medium sized wrapper and seal edges with water.
- In a deep frying pan, sprinkle a tablespoon or 2 of refined sugar and let it caramelize lightly. Once the sugar is melted and faintly golden, fry a batch of 5-6 pcs of turons, depending on how big your pan is but don’t overcrowd.
- Garnish with generous sprinkling of sesame seeds and serve hot. Enjoy!