Filipino turon

PT45M

First published in 2022
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Ingredients

Metric

Imperial

Turon

  • 500g of plantain, ripe, diced into 1cm cubes (you could also use banana)
  • 1 can of caramelised condensed milk, (approx. 400g)
  • 200g of muscovado sugar
  • vegetable oil, for frying and deep-frying
  • 4 spring roll wrappers, large

Caramel syrup

  • 50g of sugar
  • 300g of water

To serve

1

Place a large pan over a medium heat with a dash of oil and fry the plantain until soft and golden (approx. 5 minutes)

  • vegetable oil, for frying
  • 500g of plantain, ripe, diced into 1cm cubes (you could also use banana)
2

Fold in the muscovado sugar and caramelised condensed milk, stir to combine and dissolve the sugar, then leave to cool

3

Once cooled, divide the filling into 4 equal portions. Shape each quarter into a sausage and place onto each spring roll wrapper, then roll them up into a spring roll shape, using a little water to seal the pastry together and ensuring there are no gaps. Set aside

  • 4 spring roll wrappers, large
4

To make a quick caramel syrup, place the sugar in a pan with 100ml of the water and place over a high heat. Cook, without stirring, until you have a nice golden caramel, then very carefully add the rest of the water (it may spit a little). Continue to cook until reduced slightly to a syrupy consistency

  • 50g of sugar
  • 300g of water
5

Preheat a deep-fat fryer or pan of oil to 160ºC then deep-fry the turons for 5 minutes or until golden brown (you may need to work in batches)

  • vegetable oil, for deep-frying
6

Serve sprinkled with sesame seeds and drizzled with the caramel syrup

First published in 2022
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