About the Recipe
What would happen if turon was a cookie?
This filipino, sweet banana snack is made simply by wrapping saba banana and jackfruit in the same wrappers used to make lumpia, then fried and covered in sugar to yield a crunchy on the outside, soft and sweet on the inside, snack
To get that iconic, crispy, crunchy fried lumpia texture, I brushed a few lumpia wrappers with butter, sprinkled with sugar and baked until they were crispy. Reminds me a lot of feuilletine which kind of inspired me to achieve that crispy texture and I think it works really well.
I find that saba banana has a very distinct flavour, when raw it is starchy and tangy and when it is cooked, it has a rich, sweet flavour similar to a sweet potato. The banana flavour here is therefore helping with the sweetness in the cookie and the aroma is all coming from this fruit.
Ingredients
Crispy Lumpia Wrappers
4 Spring roll wrappers
50g melted butter
25 g white sugar
25 g brown sugar
Cookie:
250 g brown sugar
80 g saba banana, mashed
155 g all-purpose flour
115 g browned butter
1 tsp salt
0.5 tsp baking soda
1 egg
1 tsp vanilla extract
4 jackfruit bulbs, diced
Preparation
1. Preheat your oven to 350F. Brush melted butter on the lumpia wrappers on a lined baking sheet with parchment paper.
2. Sprinkle both sugars on top and bake for 15 minutes or until crispy. Let cool and break into pieces.
3. Whisk together cooled browned butter, mashed saba banana and brown sugar until smooth.
4. Thoroughly whisk in one egg until it is lighter in colour, add the vanilla extract and whisk.
5. Fold in the dry ingredients. Fold in the jackfruit and baked lumpia wrappers.
6. Scoop the dough into 35g balls. Place on a tray lined with parchment paper.*
7. Bake at 350F for 10-11 minutes, just until the middle is still soft but the edges are browned.
8. Let cool for at least 10 minutes before enjoying!
*Note: To get a deeper flavour, let it rest in the fridge for at least one hour or you can freeze it for up to a month!