Banana Rhuma
Level-up your turon or banana lumpia with this delicious Banana Rhuma recipe! Fried saba slices in lumpia wrapper then coated in sweet syrup with rhum. Great as dessert or snack with your favorite drinks!
Get ready to get sticky fingers when having this sweet treat! The glistening, sticky syrup coating this banana turon alone will make your mouth water. Sprinkle some sesame seeds and cinnamon powder and it’s just magic. That’s how I felt when I first laid eyes on banana rhuma.
Don’t get me wrong, I love traditional turon or deep-fried banana rolls just like anybody. Turon with rum syrup on the other hand is something I indulge at least once a week when I still lived in Manila. After some research and loads of testing, I finally achieved what I think is the banana rhuma I enjoyed years ago.
What Is Banana Rhuma?
Imagine if turon went to the gym and got beefed-up? That is Banana Rhum-a! It’s basically turon with a special sauce coating made of sugar, rum, pineapple juice and jackfruit. It is then sprinkled with toasted sesame seeds and powdered with a mix of cinnamon, powdered sugar, skimmed milk.
There’s a success story behind this fried wrapped bananas, and it happened in the university belt in Manila. Mang Tootz or Mr. Edwin Vergara is the genius behind the well-loved sweet snack. The dish was introduced at 2006 and immediately became a hit. It’s a favorite of both locals and students who study at different universities in that area.
Why It Works?
I don’t have anything against turon but the additional steps to make it into a banana rhum-a is totally worth it! The sauce can be either used to coat the banana turon or as a dipping sauce. I suggest trying both and see what you enjoy the most. It’s goes best with coffee or a cold drink like melon juice.
Notes On Some Ingredients
Cooking Tips
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Banana Rhuma
Ingredients
- 2 large plantains or 4 saba bananas (cut into strips)
- 16 pcs. spring roll wrappers
- 2 cups vegetable oil
For Sauce
- 2 tbsp butter
- 1/4 cup langka cut into strips
- 1/2 tsp langka flavoring
- 1/2 tsp banana essence
- 1 tbsp rum
- 1/2 cup pineapple juice
- 1 1/2 cup brown sugar
- 1/4 tsp cinnamon powder
Topping
- 3 tbsp sesame seeds (toasted)
- 1 tbsp skimmed milk
- 1 tbsp powdered sugar
- 1/4 tsp cinnamon powder
Instructions
- If using plantains, Peel then cut in half crosswise then slice halves into 4 strips. For saba, peel then cut into 4 strips.2 large plantains or 4 saba bananas
- Lay a piece of lumpia wrapper in a clean flat surface. Place a slice of banana on one side of the wrapper. Wrap and roll the wrappers.16 pcs. spring roll wrappers
- Brush a little bit of water at the end to seal the wrapper. Repeat these steps with the rest of the banana strips.
- Heat oil in a pan over medium-high heat. Fry wrapped bananas seam side down for about 3 to 5 minutes on each side or until crisp and golden brown.2 cups vegetable oil
- Remove fried wrapped bananas from the pan using a strainer to remove excess oil. Transfer in a plate then set aside.
Make The Sauce
- In a pan over low-medium heat, add butter and jackfruit. Stir until butter melts then add langka flavoring, banana essence, and cinnamon powder. Stir until well incorporated.2 tbsp butter, 1/4 cup langka cut into strips, 1/2 tsp langka flavoring, 1/2 tsp banana essence, 1/4 tsp cinnamon powder
- Stir-in the rum and let simmer for 2 minutes to let the scent of alcohol evaporates.1 tbsp rum
- Add the pineapple juice and stir to combine ingredients. Continue cooking until jackfruit is soft, cook through and sauce is reduced.1/2 cup pineapple juice
- Tip in brown sugar and stir until dissolved and sauce is thick but still pourable. Add the fried wrapped bananas and toss-in along with the sauce to coat.1 1/2 cup brown sugar
- Transfer coated wrapped bananas in a serving plate and sprinkle with toasted sesame seeds. Mix together skimmed milk, powdered sugar, and cinnamon powder then add some on top of the dish. Serve and enjoy. Bon appetit!3 tbsp sesame seeds, 1 tbsp skimmed milk, 1 tbsp powdered sugar, 1/4 tsp cinnamon powder
