Ingredients with Measurements:
- 6 ripe saba bananas
- 1 cup brown sugar
- 1 cup jackfruit strips
- 12 pieces lumpia wrapper
- 1 cup coconut cream
- 1/2 cup condensed milk
- 1/4 cup water
- 1/4 cup cornstarch
- 1/4 cup shredded coconut
Special equipment needed:
- Deep frying pan
- Wooden spoon
- Small saucepan
- Whisk
- Pastry brush
Step-by-step instructions:
1. Peel and slice the bananas lengthwise into four pieces. Set aside.
2. In a small saucepan, mix the coconut cream, condensed milk, water, and cornstarch. Cook over low heat, stirring constantly until the mixture thickens. Set aside.
3. Heat the deep frying pan over medium heat. Add the brown sugar and let it melt until it turns into caramel.
4. Add the sliced bananas and jackfruit strips to the caramel. Stir until the fruits are coated with caramel.
5. Remove the fruits from the pan and let them cool.
6. Take a piece of lumpia wrapper and brush it with water. Place a slice of banana and a few jackfruit strips on one end of the wrapper. Fold the sides and roll the wrapper tightly. Repeat until all the ingredients are used up.
7. Heat the deep frying pan again and add enough oil to cover the turon. Fry the turon until golden brown.
8. Drain the excess oil from the turon and let them cool.
9. Sprinkle the shredded coconut on top of the turon.
10. Serve the turon with the sweetened coconut cream on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Frying temperature: 350°F
Serving size:
This recipe makes 12 pieces of turon.
Nutritional information:
Calories per serving: 260
Total fat: 8g
Saturated fat: 6g
Cholesterol: 0mg
Sodium: 40mg
Total carbohydrates: 47g
Dietary fiber: 2g
Sugar: 28g
Protein: 2g
Substitutions for ingredients:
- Saba bananas can be substituted with plantains or regular bananas.
- Jackfruit can be substituted with mango or pineapple.
- Brown sugar can be substituted with white sugar or honey.
- Coconut cream can be substituted with heavy cream or evaporated milk.
- Shredded coconut can be substituted with chopped nuts or sesame seeds.
Variations:
- Add a teaspoon of cinnamon powder to the caramel for a spiced flavor.
- Use chocolate syrup instead of sweetened coconut cream for a different twist.
- Add a tablespoon of rum to the sweetened coconut cream for an adult version.
Tips and tricks:
- Make sure the caramel is not too hot when adding the fruits to prevent them from getting mushy.
- Use a slotted spoon to remove the turon from the pan to drain the excess oil.
- Serve the turon immediately after frying to maintain its crispiness.
Storage instructions:
- Store the leftover turon in an airtight container in the refrigerator for up to 3 days.
- Reheat the turon in the oven or toaster oven for a few minutes until crispy.
Presentation ideas:
- Arrange the turon on a platter and drizzle the sweetened coconut cream on top.
- Sprinkle some powdered sugar or cocoa powder on top of the turon for a fancy touch.
Garnishes:
- Fresh mint leaves
- Sliced fruits like strawberries or kiwi
Pairings:
- Hot coffee or tea
- Vanilla ice cream
Suggested side dishes:
- Grilled pineapple skewers
- Mango salsa
Troubleshooting advice:
- If the caramel hardens before adding the fruits, reheat it over low heat until it becomes liquid again.
- If the turon wrapper breaks during frying, use a toothpick to secure it.
Food safety advice:
- Use a thermometer to check the frying temperature to prevent oil from overheating and causing a fire.
- Let the turon cool before serving to prevent burns.
Food history:
Turon is a popular Filipino snack made of sliced bananas and jackfruit wrapped in lumpia wrapper and fried until crispy. It is believed to have originated from China and was introduced to the Philippines during the Spanish colonial era.
Flavor profiles:
The turon has a sweet and crunchy exterior with a soft and fruity interior. The sweetened coconut cream adds a creamy and nutty flavor to the dish.
Serving suggestions:
Serve the turon as a dessert or snack. It is best enjoyed with a hot cup of coffee or tea.
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Region: Philippine