A Native Filipino Merienda With a Frozen Ube Surprise
This is nothing like the native Filipino merienda you know. Unlike ordinary saba-stuffed turon, this recipe combines bananas, desiccated coconut, and ube ice cream for a unique filling. The usual process requires frying right after rolling; this one needs some time in the freezer. The classic comes coated with melted brown sugar; this variation calls for a drizzle of caramel syrup.
The result? A hot-and-cold sweet snack promising a surprise in every bite. There’s nothing like it on any list of typical Pinoy merienda. You can also think of this recipe as deep-fried halo-halo. Take it up a notch by adding macapuno strings, nata de coco, garbanzos, and even leche flan. Ready?
- 1 saba or lakatan banana, sliced
- 2 tbsp desiccated coconut
- 2 tbsp brown sugar
- 6 scoops Selecta Super Thick Ube Royale Ice Cream
- 1 tbsp icing sugar
- 1 tbsp flour
- 1 tbsp water
- 12 pcs turon wrapper
- 24 pcs ripe jackfruit, sliced thinly
- cooking oil, for frying
- caramel syrup (optional)
- almond flakes (optional)