Turon Halo-Halo

Turon Halo Halo

Mix Fruit Spring Roll

This Filipino delicacy is sweet fruity taste on the inside and crunchy on the outside. It has monggo, macapuno, kaong, langka and other bottled sweetened fruit wrapped in spring roll wrapper.

Ingredients :

• Lumpia wrappers
• Banana Plantain
• Bottled Haricot beans
• Bottled nata de coco
• Bottled Coconut Sport
• Bottled red beans
• Fresh or bottled ripe jackfruit
• Sugar (optional)
• Cooking Oil

Directions :

• Slice each ripe banana in thin sizes or cut into quarters.
• Lay out one egg roll wrapper on a clean surface.
• Place a banana piece on wrapper near bottom edge.
• Add a teaspoon of monggo, haricot, nata de coco,macapuno, and a slice of langka.
• Wrap the lumpia, folding both sides, seal the opposite edge with egg or water.
• Heat oil in a deep pan, deep fry the rolls in batches until they turn golden brown, about 3-5 minutes on each side.
• Remove with a skimmer and drain on paper towels.

Cooking Tips :

1. In this recipe, we used 1 bottle of halo-halo mix and 5 pcs banana plantain. We made 20 pcs.
2. Any bottled halo-halo ingredients of your choice  can be added in our recipe, like the halayang ubi and kaong.
3. For sugary top, tap some water on spring roll and sprinkle sugar mixture over top before frying.
4. Store in the fridge on a container and reheat in a toaster oven on toast for 4 minutes, or until hot.
5. Served with a single scoop of Vanilla ice cream.

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Onde Onde

Onde Onde

Sweet Yam Sticky Rice Ball

A round sticky rice ball cake with palm sugar syrup inside, rolled over the grated coconut, are tasty and sweet. Made of mashed purple yam and glutinous rice, cooked in a boiling water.

Ingredients :

• 1 Pack (400 grams) glutinous rice
• 1 Pack (454 grams) grated purple yam
• 1 Cup palm sugar
• 1/2 Cup water
• 1 Cup grated coconut
• 1/2 Teaspoon salt
• Baking liner

Directions :

• In a mixing bowl, mix grated purple yam and glutinous rice.
• Add water together to form a soft dough.
• Flatten it with your palm and put a piece of palm sugar in the center.
• Close the dough over the sugar and roll into a ball.
• Bring water to boil and put in the dough balls.
• When the balls float on the surface. Scoop up with a skimmer and drain.
• Roll the hot and cooked glutinous rice balls into the grated coconut.

Cooking Tips :

1. When mixing dough, add water if it is too dry.
2. Don't refrigerate. They go hard.
3. If using frozen grated coconut, squeeze the juice before adding salt.
4. Frozen grated purple yam can be replaced by fresh purple sweet potato.

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