Amansinaya Cookbook

Turon - Bananaspringroll
Ingredients:
• 16 pieces bananas
Saba, cut in half
(lengthwise)
• 1 ½ cup sugar
• 12 pieces lumpia
wrapper (springrollpaper)
• 2 cups cooking oil
Caramelized banana
Ingredients:
• 2-3 bananas
• 4-6 tablespoons sugar
• oil
• Rum
Turon is a type of Filipino snack (Meryenda). It is also
called deep-fried banana rolls or banana lumpia. A typical
Filipino dessert.
Preparation
Roll the banana on the sugar plate and ensure that the
banana is coated with enough sugar. Place the banana
with sugar coating in a spring roll wrapper. Fold and
lock the spring roll wrapper, use some water to seal
the edge. In a pan, heat the oil and put-in some sugar.
Wait until the brown sugar floats. Put-in the wrapped
banana and fry until it turns golden brown and the extra
sugar sticks on wrapper. Serve them hot as dessert
or snacks.
Preparation
Slice bananas into thick coins or lengthwise strips, depending
on your preference. Pour sugar onto a plate.
Roll bananas in the sugar, until completely coated.
Grease a medium size nonstick pan with oil and heat
over medium high heat. Add bananas and sugar and a
shot of rum. Cook the bananas until light to golden
brown underneath, about 4-5 minutes. Be careful not
to overcook or burn them (if you smell them browning,
or see color in the pan, flip them right away).
Gently flip bananas over to brown other side, turning
heat down to medium. The second side will brown in
about one minute.
Apple Crumble
Ingredients:
• 4 apples peeled,
cored and sliced
to 1 cm thick
• 2 tbsp. golden
caster sugar
• 175g plain flour
• 110g golden
caster sugar
• 5 spoons soft margarine
• 1/2 cup oats
• 1 clotted cream
Rumballs
Ingredients:
• 1 pack grahams
or plain chocolate
cookies
• 1 can sweetened
condensed milk
• 1 shotglass Rum
• 1 teaspoon pure
vanilla extract
• 1/2 cup unsweetened
cocoa powder
• 1/2 cup finely shredded
or desiccated
coconut
• pinch of salt
Preparation
Heat the oven to 190 C. Toss the apples with 2 tbsp of
sugar and put in a 23cm round baking dish at least 5cm
deep, or a 20cm square dish. Flatten down with your
hand to prevent too much crumble falling through.
Put 175g plain flour and 110g sugar in a bowl with a
good pinch of salt. Add margarine and rub it in with
your fingertips until the mixture looks like moist bread
crumbs. Shake the bowl and any big bits will come
to the surface – rub them in. Pour the crumb mix over
the apples Gently press on the surface with the back of
the fork so the crumble holds together and goes crisp.
Sprinkle 1 tbsp of rolled oats and 1 tbsp of sugar over
evenly, if you wish. Put in the preheated oven for 35-
40 minutes, until the top is golden and the apples feel
very soft when you insert a small, sharp knife. Leave to
cool for 10 minutes before serving.
Preparation
Add the crushed cookies, coconut, cocoa powder,
condensed milk, rum and vanilla to the large bowl.
Mix the ingredients well using a wooden spoon, then
your hands once it gets too thick. (If mixture is too
thick, mix in 1-2 tablespoons milk). Scoop out a tablespoonful
of mixture and roll into a 1 - 1 1/2 inch ball,
then roll in coconut until completely covered. Place
on a baking sheet or tray and repeat until all the mixture
has been rolled into balls. Refrigerate until ready
to serve.
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