Turon Recipes

TURON (CARAMELIZED BANANA TRIANGLES)

Steps:

• Melt butter in a skillet over medium-high heat. Stir in brown sugar and 1 dash of cinnamon. Mix well until bubbles start to appear. Add banana; cook, stirring gently, until it starts to brown, about 5 minutes. Transfer banana to a bowl; roughly slice into 1/4-inch chunks using a spoon. Let filling cool briefly.
• Whisk water and flour together in a small bowl to make the paste. Mix white sugar and 1/4 teaspoon cinnamon together in another small bowl.
• Lay 1 lumpia strip on a flat work surface. Place 3/4- to 1 teaspoon of filling in the lower corner of the wrapper; fold 1 corner over the filling and enclose, forming a triangle. Fold over the other edges to finish the triangle, smearing the last fold with the paste to seal. Place triangle on a plate, seam-side down. Repeat with remaining wrappers, filling, and paste.
• Heat 2 inches of oil in a skillet over medium-high heat. Fry the triangles in batches until golden brown, about 4 minutes per batch. Drain on a paper towel and sprinkle cinnamon sugar over the warm triangles.

BASIC TURON

Steps:

• First, slice the bananas in half, lengthwise.
• Also slice the langka into strips, lengthwise.
• Place some sugar in a shallow container and coat the slices of banana with sugar.
• Place the coated slice of banana at the lower part of the lumpia wrapper together with some slices of langka.
• To wrap the filling, fold the left and right sides of the wrapper then roll the bottom edge of the wrapper to the opposite direction. Before completely rolling the lumpia, damp the edges with water to help seal the wrapper. (See images above)
• Repeat for the remaining ingredients.
• Heat some oil in a frying pan. When the oil is hot enough put in the first batch of turon.
• Sprinkle 1/2 tsp of sugar on each side of the turon while frying. Cook in low heat to melt the sugar.
• When the turon is golden brown and the sugar has melted, remove the turon from heat then transfer to a serving plate lined with paper towel.
• Repeat for the next batches then serve and enjoy!

TURON (BANANA LUMPIA)

Steps:

• Combine brown sugar and cinnamon in a shallow dish. Cut each banana in half crosswise, then in half again lengthwise to create four pieces.
• Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Roll a piece of banana in cinnamon sugar, then arrange horizontally about 2 inches from bottom corner of wrapper. Fold bottom corner over banana, then fold in sides over banana. Starting at the bottom, roll up wrapper to form a tight cylinder around banana. Brush top corner with water and press to seal. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Repeat with remaining wrappers, banana pieces, and cinnamon sugar.
• Add enough oil to a heavy, deep-sided skillet (preferably cast iron) to come 1/2 inch up sides. Heat oil over medium-high until a deep-fry thermometer reads 335 degrees. Working in batches, add lumpia, seam-side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to a wire rack set over a rimmed baking sheet to drain. Drizzle generously with honey and dust with confectioners' sugar; serve immediately.

PLANTAIN EGG ROLLS (TURON)

Steps:

• Put sugar and water in separate bowls. Separate spring roll wrappers; stack. Peel plantains; cut in half and then half again lengthwise.
• Place 1 wrapper on a clean work surface with 1 corner facing you. Coat 1 plantain piece in sugar; place 1 inch from the near corner of the wrapper. Fold corner over the plantain; roll up halfway. Fold in 2 side corners; continue rolling until near the top. Moisten top corner with wet fingers; finish rolling. Repeat with remaining wrappers.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place egg rolls in a single layer; fry until golden brown on the bottom, 2 to 3 minutes. Flip; sprinkle with brown sugar. Fry 2 to 3 minutes more. Transfer egg rolls to a plate.

TURON

Steps:

• Defrost the spring roll shells in the package on the countertop for 30 minutes. Place a wire rack on a baking sheet and set aside.
• Trim both ends of each plantain and do not remove the skin. Cut each plantain in half across and then cut lengthwise into 3 planks. Peel the plantain pieces.
• Drain the jackfruit and reserve the syrup in a small bowl. Cut each piece of jackfruit into 1/2-inch wide strips.
• To assemble the turon, lay the wrapper on a clean surface with a corner pointing towards you (it should resemble a diamond). Place one slice of plantain horizontally about 2 inches from the lower corner and top with 2 strips of jackfruit. Fold the nearest corner of the wrapper over the plantain and jackfruit tautly and roll twice over. Fold in the left and right corners and continue to roll upwards until about 1 inch of wrapper remains. Dip your finger into the reserved jackfruit syrup to moisten the top corner and seal. Repeat with the remaining fruit and wrappers. Reserve the syrup.
• Fill a medium saucepan with 2 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Dip each turon into the jackfruit syrup, allowing any excess to drip off and carefully place into the oil. Fry, turning occasionally, in batches of 6 at a time until deep golden brown and crisp all over, about 3 minutes per side. Place the turon on the wire rack and let cool. Repeat with remaining turon and serve hot.

TURRON DE COCO

Steps:

• Grease an 8-inch baking pan and line with parchment paper, allowing overhang on all sides.
• In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, orange zest and shredded coconut. Stir constantly over medium heat until it begins to pull away from the pan and clumps together, about 10 minutes. Off heat, stir in the vanilla while still warm.
• Pour into the prepared pan then spread evenly with an offset spatula until smooth. Bring to room temperature then wrap and chill until firm, at least 2 hours.
• Place chocolate in a heatproof mixing bowl and set over a pot of gently simmering water. Stir constantly until the chocolate is completely melted. Off heat, stir in the grapeseed oil.
• While still in the pan, pour half of the melted chocolate over the coconut mixture and spread in an even layer. Chill in the freezer until set, about 10 minutes. Lift out of the pan and gently turn onto a layer of parchment or wax paper. Pour remaining chocolate over coconut and spread in even layers so that it is coated on both sides. Return to freezer until set, an additional 10 minutes. Peel off of wax paper, trim on all sides, and cut into two rectangular tablets. Cut into desired shapes.

TURON

Steps:

• Peel and cut bananas to fit the wrappers. I use rather large bananas so I cut them both lengthwise and crosswise to make 4 pieces. Adjust this so that your banana "fits" so you can roll it like and eggroll.
• Spread a little brown sugar on the lumpia wrapper, add the banana. Alternatively, you can roll the banana in the sugar instead of sprinkling some on the wrapper. My kids find this easier. If you are using jackfruit add a little with the banana.
• Roll like you would an eggroll. Wet the end flap with a little water or beaten egg to seal.
• Deep fry at about 350 degrees until golden brown. It generally takes me 5-7 minutes per batch.