Turon with Ube Ice Cream Recipe
Turon is a crispy sweet snack usually eaten for merienda (afternoon snack) in the Philippines, but it also doubles nicely as a dessert.The origin of the Filipino turon is unknown, but it would be safe to say that it is a product of multiple culinary influences. Its wrapping style appears to be Chinese, its name sounds distinctly Spanish, and its filling is a tropical fruit loved by Filipinos. Regardless of how it came to be, turon is a snack staple you should never miss.
Equipment
- frying pan
- tongs
- strainer
Ingredients
- 6 pieces Saba (sweet plantains)
- 1-1½ cup Brown Sugar
- 12 sheets Lumpia Wrapper (spring roll wrapper)
- 1 cup Langka (jackfruit), sliced into strips
- 2 cups Neutral Cooking Oil
- 6 scoops
Cheska's Premium Ube Ice Cream - ¼ cup Water
Instructions
- Peel the saba and slice lengthwise discarding the hard ends.
- Roll the plantains in brown sugar making sure to coat all sides evenly.
- Lay the lumpia wrapper on a flat surface and place a slice of coated saba and langka on the edge nearest you. Roll them once before tucking the left and right edges making a rectangle then proceed to roll until the end sealing it with a dab of water.
- Once you finish rolling the rest of the turon, you can preheat your oil to 180ºC. You can also check this by dripping a clean wooden chopstick in the frying pan. If bubbles appear on the end of the chopstick, your oil is ready.
- Fry the turon until golden brown. Some of the brown sugar will leak and create a caramelized coating which will give it an extra crunch!
- Place the finished turon on top of a strainer to drain excess oil.
- Slice the turon diagonally in the middle and use as garnish for a scoop or two of Cheska's Premium Ube Ice Cream.
Notes
- Saba is also known as sweet plantain, compact banana, or papaya banana. It is whiter, sweeter, and not as firm as a regular plantain.
- If you can't find saba at the Asian grocery, you can replace this with a ripe plantain instead.
