TURONES FILIPINO CON YEMA

This is just my regular turon made even more delicious by drizzling caramel sauce on top. Turon is a favorite Filipino snack food made from sliced saba bananas rolled in sugar, wrapped in spring roll wrapper with slices of ripe langka (jackfruit) strips, then fried...

The name 'turon' is derived from the Spanish word 'turrones' (sweetened nougats) but the concept of frying saba bananas in sugar is traditionally Indonesian, and the concept of wrapping in lumpia wrapper is traditionally Chinese.

When our early Indonesian ancestors came 7,000 years ago, they brought with them their favorite snack food called Pisang Goreng (similar to our maruya) made from fried 'pisang kepok' (saba bananas), rolled in muscovado sugar, then fried in coconut oil.

When the Chinese came in the 11th century, they brought with them their favorite food called 'lumpia' (fried spring rolls made with mongo bean sprouts or toge). Thus, there was a union of the two foods and the sweetened pisang goreng was then cooked with the crunchy Chinese lumpia touch.

When the Spaniards came in the 15th century, they liked the taste of the crunchy pisang goreng, but for an added European taste, they poured caramel sauce (called yema or yemita) on it before serving. 

It was a Spanish tradition to always put caramel sauce on custards, cakes and puddings. They named pisang goreng 'turones filipino con yema'. When the Spaniards left, the name 'turon' stuck but it was still crunchy pisang goreng served plain, without the yema.

For the yema sauce, I use my basic butterscotch sauce featured in Gulay ebook 1. You can use any caramel sauce recipe if you want. My recipe for Turones Filipino con Yema is featured in Gulay ebook 3. 

Basic Butterscotch Sauce:

2 Tbsp cornstarch

1 c brown or light brown sugar

1 c water

1/4 c butter

4 tsp vanilla

pinch of salt

Turon:

5 pcs ripe saba

10 pcs lumpia wrapper

sugar

pieces of langka strips

chopped cashew or peanuts

1. Basic Butterscotch Sauce: Mix cornstarch, sugar and salt thoroughly in a pan. Stir in 1/2 c water mixing until smooth. Set aside.

2. In a separate pan, boil remaining 1/2 c water. Add vanilla. Add cornstarch-sugar mixture, stirring constantly. Cook for one minute. Remove from fire.

3. Add butter. Serve hot or cold.

4. Turon: Peel the bananas. Cut in half. Roll the bananas in sugar. Arrange 2 pieces of halved saba horizontally on lumpia wrapper, ends overlapping. Put pieces of langka strips on top. Roll lumpia wrapper and seal with a little water.

5. Fry until golden brown. Arrange on a platter.

6. Drizzle with basic butter scotch sauce. Sprinkle chopped cashew or peanuts on top. Serve.

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