Turon is a ubiquitous street food enjoyed by Filipinos of all ages. It is a popular afternoon snack, sold by street vendors or peddled within barangays by entrepreneurial mothers. Turon is made of sliced saba bananas, wrapped and rolled in spring roll (lumpia) wrappers then deep-fried until golden. It is sweetened with brown sugar, either sprinkled over the bananas or caramelized during the frying process.
To accompany the banana, other versions also add jackfruit, mung bean, coconut, cheese, or ube as filling. Toasted sesame seeds are also sometimes sprinkled over the fried rolls to add flavor and texture. While many would agree that the traditional recipe for turon needs no upgrading, these fresh takes on the classic make the consumption of the treat even more enjoyable.
Here are three innovative takes on turon by way of the wrapper, filling, and dipping sauce:
First is an alternative to the usual white lumpia wrapper sold in the market. It is made with ube flavoring and coconut to give the oft-bland wrapper some flavor. Another option is to use coconut wraps, a local innovation already abundant in specialty stores.
The next take on turon is inspired by an English pie, which has become popular among the Gen Y set. Instead of using sliced bananas, you can use overripe saba that you can mash to give it a smoother consistency.
Last is a dipping sauce, inspired by another popular Filipino merienda, ginataang halo-halo, which can be paired with the classic plain saba turon.
Ube-Coco Turon Wrappers
Combine 1 cup all-purpose flour, 1 tablespoon coconut flour, and a pinch of salt in a bowl. Add ½ teaspoon ube extract and ½ cup water. Mix until combined. Knead mixture for about 3 minutes until a dough is formed. Let stand for 5 minutes. Heat a round, heavy-bottomed pan over medium-low heat. Take part of the dough and smear on the surface of the pan in a circular motion. Once the edges start to brown and curl up, lift the wrapper and transfer to a container. Cover with a damp towel until ready to use. Makes 6 to 8 wrappers.
Banoffee Turon
Make the caramel sauce: melt ½ cup sugar in a heavy-bottomed pan over low heat. Once light amber in color, add 3 tablespoons butter (cubed) and whisk vigorously. Remove from heat and add ¼ cup all-purpose cream and ½ teaspoon salt. Let cool until ready to use. Place 3 overripe saba bananas in a bowl and mash until smooth. Prepare a wrapping station with 10 small lumpia wrappers, ¼ cup chocolate chips, and water for sealing. Make the rolls by placing about 1 tablespoon mashed saba at the center of a lumpia wrapper. Top with 2 teaspoons caramel sauce and 1 teaspoon chocolate chips. Wrap, roll, and seal. Freeze rolls for 30 minutes to 1 hour before deep-frying until golden. Serve with whipped cream or vanilla ice cream. Makes 10 rolls.
Coco-Langka Turon Dip
Combine 1 cup coconut milk and 1 pandan leaf (tied) in a small saucepan over low heat. Simmer for 5 minutes. Add ¼ cup jackfruit (langka) meat and simmer for another 3 minutes. Remove from heat and let stand for 5 minutes. Remove the pandan leaf. Transfer mixture to a blender and process until smooth. Return mixture to the saucepan and bring back to a simmer. Add 1½ tablespoons light brown sugar, a pinch of salt, and 1 tablespoon cornstarch (dissolved in 1 tablespoon water). Simmer until mixture is thick, about 2 minutes. Makes 1 cup.
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