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)
Is this turon upgrade worth the additional effort? Try the recipe and see for yourself! But don’t feel intimidated by the long ingredient list and extended procedure. Every component and extra step help elevate the native Filipino merienda. Embrace these modern twists to push local cuisine forward. Want more similar recipes? Try this special mango float or these ice cream sandwiches from scratch.