February 27, 2013

homemade filipino turon

Turon is a Filipino dessert that I don't get to enjoy often enough, except on occasion at the bf's family functions. This past weekend I learned how to make it from scratch and it's so much better than the store bought turon will ever be because you can customize it and put as much filling as you want. Not only can you make turon to your liking with ease, they are bonus, freezer friendly! Now I can enjoy a wonderfully delicious homemade turon whenever I want. Masarap!

Auntie Nida's Turon

1 package of lumpia/eggroll wrappers (can usually find at Asian markets)
Approximately 15 plantains that have just turned yellow
1 can of jackfruit (the bottled kind are too soft)
1/2 cup of sugar
Small bowl of water (for sealing)

Unwrap all plantains and cut plantain in half lengthwise. Open can of jackfruit, drain all liquid and empty jackfruit into bowl. Cut the jackfruit in half lengthwise if it's too wide for your turon. Place one lumpia wrapper on a flat surface so it looks like a diamond shape. Take one cut plantain and cover all sides in sugar. Place sugar coated plantain (flat side up) on lumpia wrapper towards the bottom of the diamond corner. Take a strip of jackfruit and place on top of plantain. Fold the bottom corner of your wrapper over the plantain and jackfruit. Roll once, then fold over the right and left sides of the wrapper (like you would a burrito) and continue rolling to close. Once you've rolled almost to the edge, dip your finger in the water and wet the last corner of the wrapper to seal it.

To freeze: Place turon on a parchment lined baking sheet making sure that none of them touch and place into freezer. Once frozen, you can place them in a ziplock bag and stick back into the freezer. Use within 2 weeks.

To cook (works for fresh or frozen): On low-medium heat, fry in oil until golden brown. If you want the sticky sugar on the outside, coat turon in sugar (brown or regular white) then fry. Enjoy immediately.

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