Sticky Turron Saba Recipe
By PutoPinoy on Saturday, June 16, 2007 At
Saturday, June 16, 2007
Turn your over ripe saba bananas to a gourmet dessert, sticky turon saba caramelized, crispy and sticky.Ingredients:
- 1 bunch of over ripe saba bananas (soft to the touch, peel is almost blackened)
- native lumpia wrapper
- white sugar (or light brown sugar )
- A little bit of salt (if desired), to counter the sweetness.
- flour and water to seal the edges
- Pandan leaves or langka fruit or basil leaves
Procedure:
- Top and tail saba bananas,then peel. If you wish, add some salt to the sugar.
- Prepare the lumpia wrappers by cutting some of these in half.
- This "half wrapper" will be used to "double wrap" the turon in case of tears and small holes where the oil might seep through.
- Place on one end where you will roll the turon.
- In a working bowl, press one saba banana with fingers (like playing the piano) onto the sugar-salt mix making sure all sides are covered. In other words, bruise the saba banana with sugar, as much as you can.
- Then, if you want a different kind of turon, press one o basil leaves on top.
- Start to roll the saba. Place sugared saba on the doubled side of the wrapper.
- Roll as for lumpia and seal with four-water slurry. Leave to sweat out the sugar syrup beads for about an hour or more. (Hint: Faster sweating if you keep in the freezer even for half a day.
- When the turones are sweating, heat oil and pan fry gently till all sides are caramelized and crispy and sticky. Drain well to lessen the oiliness.
