Hello, I hope you’re all having a great New Year’s Day! Now that it’s the beginning of a new month and year, I’m really proud of how well this blog has been doing. Thank you all for being supportive. : ) Click to enlarge, and check out the stats!
Today, I just wanted to share with you guys how I make one of my favorite Filipino desserts, turon. Traditionally, it consists of deep fried plantains in a spring roll wrap. When I made it this afternoon, though, I used bananas and white sugar as substitutes – mostly because I was lacking ingredients. If you plan on making this, use plantains and brown sugar instead! Nevertheless, this was still delicious. : )
1) Slice your plantains according to how big your spring rolls wraps are. Since mine were small, I sliced my bananas into quarters the wide way, then quarters again the long way. After you’re done cutting them up, put them in a bowl of sugar.
2) Make sure the sugar is evenly distributed among the plantains. Now spread them out on a clean, flat, surface. Sprinkle some vanilla and pandan extract!
3) Place some plantains pieces and jackfruit in your spring roll wrap. Everyone has a different folding technique, but here is how I do it:
4) If the tail piece won’t stick, use some water to seal it. Repeat until you’ve run out of ingredients. Here is what my plate of uncooked turon looked like.
5) Pour some oil into a pot, about half an inch deep! Fry until golden brown.
6) Eat and enjoy! ^o^