Sticky Rice Turon Recipe

My family absolutely adores Turon, the crispy and sweet Filipino snack. We usually make the classic banana turon, but recently, I decided to try something a little different – Sticky Rice Turon! Let me tell you, it was a game-changer. The chewy, sweet sticky rice filling adds a delightful textural contrast to the crispy wrapper and caramelized sugar. The kids devoured them in minutes, and even my usually picky husband couldn’t get enough. It’s become a new family favorite, and I’m so excited to share this incredibly delicious and surprisingly easy Sticky Rice Turon recipe with you. Get ready for a sweet treat that will transport your tastebuds straight to the Philippines!

What is Sticky Rice Turon? A Filipino Favorite with a Sweet Surprise

Turon is a popular Filipino street food and dessert. Traditionally, it’s made by wrapping slices of saba bananas and sometimes jackfruit (langka) in spring roll wrappers (lumpia wrappers), coating them in brown sugar, and then deep-frying them until golden brown and crispy. The caramelized sugar creates a delightful crunchy exterior that contrasts beautifully with the soft, sweet fruit inside.

Sticky Rice Turon takes this beloved classic and elevates it with a unique and satisfying twist. Instead of just banana, this version incorporates a sweet and chewy filling made from glutinous rice, also known as sticky rice or malagkit in Tagalog. This addition not only adds a wonderful textural element but also introduces a comforting, rice-based sweetness that perfectly complements the banana and crispy wrapper.

Think of it as a delightful fusion of textures and flavors: the crispy, caramelized shell, the creamy banana, and the chewy, subtly sweet sticky rice. It’s a truly irresistible treat that’s perfect for snacks, desserts, or even a special occasion.

Why This Sticky Rice Turon Recipe Works: Easy, Delicious, and Unique

This Sticky Rice Turon recipe stands out for several reasons, making it a winner for both experienced cooks and beginners:

• Unique Flavor Profile: The addition of sticky rice transforms the classic turon into something truly special. The chewy texture and subtly sweet flavor of the rice create a more complex and satisfying dessert experience compared to traditional banana turon alone.
• Easy to Make: Despite the unique twist, this recipe is surprisingly simple to follow. The steps are straightforward, and you don’t need any fancy equipment. If you can cook rice and wrap spring rolls, you can definitely make Sticky Rice Turon!
• Crowd-Pleasing Dessert: Whether you’re hosting a Filipino fiesta, a family gathering, or just craving a sweet treat, Sticky Rice Turon is guaranteed to be a hit. It’s a unique and delicious dessert that’s sure to impress your guests.
• Versatile and Customizable: While this recipe provides a fantastic base, you can easily customize it to your liking. Want to add jackfruit? Go for it! Prefer a different type of sugar? Experiment away! The possibilities are endless.
• Authentic Filipino Flavors: This recipe captures the essence of Filipino flavors, blending the sweetness of banana and sugar with the comforting taste of sticky rice, creating a nostalgic and authentic culinary experience.
• Perfect Texture Contrast: The magic of Sticky Rice Turon lies in its textural harmony. The crispy wrapper, soft banana, and chewy sticky rice create a symphony of sensations in your mouth, making each bite incredibly enjoyable.
• Budget-Friendly Ingredients: The ingredients for Sticky Rice Turon are readily available and relatively inexpensive, making it a delicious and affordable treat for any time.

Ingredients You’ll Need for Sticky Rice Turon: Fresh, Simple, and Flavorful

Here’s what you’ll need to create these delightful Sticky Rice Turon:

For the Sticky Rice Filling:

• 1 cup Glutinous Rice (Sweet Rice or Malagkit): This is the star ingredient! Make sure to use glutinous rice, also known as sweet rice or malagkit. It’s what gives the turon its signature chewy texture.
• 1 ½ cups Water: For cooking the sticky rice.
• ½ cup Granulated Sugar: To sweeten the sticky rice filling. You can adjust this to your preference.
• ¼ teaspoon Salt: Enhances the sweetness and balances the flavors.
• 1 teaspoon Vanilla Extract (Optional): Adds a touch of warmth and aroma to the rice filling.

For the Turon Assembly:

• 6-8 pieces Saba Bananas (or Plantains), ripe but firm: Saba bananas are traditionally used for turon. They are shorter, thicker, and starchier than regular bananas, holding their shape well during frying. If you can’t find saba bananas, you can use ripe but firm plantains as a substitute.
• 1 cup Brown Sugar: For coating the turon and creating that delicious caramelized crust. Use dark or light brown sugar, depending on your preference for molasses flavor.
• 1 package Spring Roll Wrappers (Lumpia Wrappers): You’ll need spring roll wrappers, also known as lumpia wrappers. These are thin sheets of dough that become incredibly crispy when fried. Look for them in the frozen section of Asian supermarkets or well-stocked grocery stores. Thaw them completely before using.
• Vegetable Oil, for deep frying: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying the turon.

Optional Ingredients for Extra Flavor:

• Jackfruit (Langka), ripe and sliced (optional): For a more traditional turon flavor, you can add slices of ripe jackfruit along with the banana.
• Sesame Seeds (optional): For sprinkling on top of the cooked turon for added flavor and visual appeal.
• Cinnamon (optional): A pinch of cinnamon in the sticky rice filling can add warmth and spice.

Step-by-Step Instructions for Making Sticky Rice Turon: Easy to Follow and Delicious Results

Follow these simple steps to create your own batch of irresistible Sticky Rice Turon:

Step 1: Prepare the Sticky Rice Filling

1. Rinse the Sticky Rice: In a fine-mesh sieve, rinse the glutinous rice under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming too gummy.
2. Cook the Sticky Rice: In a medium saucepan, combine the rinsed glutinous rice, water, granulated sugar, and salt. Bring to a boil over medium-high heat.
3. Simmer and Cook: Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked through and sticky. Do not lift the lid while simmering to ensure the rice steams properly.
4. Fluff and Cool: Remove the pot from the heat and let it stand, covered, for another 5-10 minutes. Fluff the sticky rice gently with a fork. If using, stir in the vanilla extract. Allow the sticky rice filling to cool slightly before assembling the turon. This makes it easier to handle.

Step 2: Prepare the Bananas

1. Peel the Bananas: Peel the saba bananas (or plantains).
2. Slice the Bananas (Optional): You can either use the bananas whole or slice them lengthwise into halves or quarters, depending on your desired turon size. Slicing them will make them cook faster.

Step 3: Assemble the Sticky Rice Turon

1. Prepare Your Workspace: Lay out a clean, flat surface. Have your spring roll wrappers, cooked sticky rice filling, sliced bananas (and jackfruit, if using), and brown sugar ready. Keep a small bowl of water nearby to seal the wrappers.
2. Soften the Wrappers (If Necessary): If your spring roll wrappers are a little stiff, you can lightly dampen a clean kitchen towel and place it over the wrappers to soften them slightly. Be careful not to make them too wet, or they will become sticky and difficult to handle.
3. Assemble the Turon: Take one spring roll wrapper and place it on your workspace in a diamond shape (one point facing you).
4. Add Sticky Rice Filling: Spoon about 2-3 tablespoons of the cooled sticky rice filling onto the center of the wrapper, closer to the point facing you. Shape it slightly into a log or rectangle.
5. Add Banana (and Jackfruit, if using): Place a slice of banana (and jackfruit, if using) on top of the sticky rice filling.
6. Wrap the Turon:
   • Fold the bottom point of the wrapper over the filling and tuck it snugly.
   • Fold in the left and right sides of the wrapper towards the center.
   • Roll the turon upwards tightly, like rolling a spring roll, until you reach the top point.
   • Dab a little water on the top point of the wrapper to seal the turon firmly.
7. Repeat: Repeat steps 3-6 to assemble the remaining turon with the remaining ingredients.

Step 4: Fry the Sticky Rice Turon

1. Heat the Oil: In a deep frying pan or pot, heat about 2-3 inches of vegetable oil over medium heat. The oil is ready when a small piece of wrapper dropped into the oil sizzles and browns quickly.
2. Coat with Brown Sugar: Before frying, generously roll each assembled turon in brown sugar, ensuring all sides are coated. This is crucial for creating the caramelized crust.
3. Fry in Batches: Carefully place the brown sugar-coated turon in the hot oil in batches, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature and result in soggy turon.
4. Fry Until Golden Brown and Crispy: Fry the turon for about 2-3 minutes per side, or until they are golden brown and crispy, and the sugar is caramelized. Turn them occasionally to ensure even cooking.
5. Drain Excess Oil: Remove the fried turon from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil.

Step 5: Serve and Enjoy!

1. Cool Slightly: Allow the Sticky Rice Turon to cool slightly before serving. They are best enjoyed warm when the wrapper is still crispy and the filling is still warm and gooey.
2. Serve and Garnish (Optional): Serve your delicious Sticky Rice Turon as a snack or dessert. You can sprinkle them with sesame seeds or dust them with powdered sugar for an extra touch.

Nutrition Facts for Sticky Rice Turon: Sweet Treat in Moderation

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Servings: Approximately 8-10 turon (depending on size)
Serving Size: 1 turon

Approximate Nutrition Facts per Serving (1 turon):

• Calories: 250-350 kcal (estimated)
• Carbohydrates: 40-50g
• Fat: 8-15g

Important Considerations:

• Sticky Rice Turon is a sweet treat and should be enjoyed in moderation as part of a balanced diet.
• The calorie and sugar content can be significant due to the sticky rice, brown sugar coating, and frying process.
• This nutritional information is an estimate. For more precise values, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for Sticky Rice Turon: Plan Ahead for Sweet Success

• Prep Time (Sticky Rice Filling): 20 minutes (includes rinsing, cooking, and cooling rice)
• Prep Time (Turon Assembly): 20-30 minutes (includes preparing bananas, wrapping turon)
• Cook Time (Frying): 15-20 minutes (frying in batches)
• Total Time: 55-70 minutes

Tips for Time Management:

• Cook the Sticky Rice Ahead: You can cook the sticky rice filling ahead of time and store it in the refrigerator for up to a day. This will save you time on the day you want to make the turon. Just make sure to bring it to room temperature before assembling.
• Assemble in Batches: If you’re making a large batch, you can assemble the turon in batches while the oil is heating up.
• Enlist Help: Making turon is a fun activity to do with family or friends. Enlist helpers to speed up the wrapping process!

How to Serve Sticky Rice Turon: Versatile and Delightful

Sticky Rice Turon is incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• Warm as a Snack: The most classic way to enjoy turon is warm, straight after frying. The crispy wrapper and warm, gooey filling are simply irresistible.
• Dessert After Meals: Serve Sticky Rice Turon as a delightful dessert after a Filipino meal or any meal for a sweet ending.
• With Ice Cream: For an extra indulgent treat, serve warm Sticky Rice Turon with a scoop of vanilla ice cream, mango ice cream, or even ube ice cream for a truly Filipino experience. The contrast of warm and cold is fantastic.
• Drizzled with Chocolate Sauce or Caramel Sauce: Elevate your turon by drizzling it with chocolate sauce, caramel sauce, or even condensed milk for added sweetness and flavor.
• With Coffee or Tea: Enjoy Sticky Rice Turon as a perfect accompaniment to your afternoon coffee or tea.
• Party Food or Potlucks: Sticky Rice Turon is a crowd-pleasing dessert that’s perfect for parties, potlucks, or gatherings. They are easy to transport and always a hit.
• Merienda (Afternoon Snack): In Filipino culture, merienda is a light meal or snack taken in the afternoon. Sticky Rice Turon is a classic merienda option.

Additional Tips for Perfect Sticky Rice Turon: Secrets to Crispy Success

Here are five essential tips to ensure your Sticky Rice Turon turns out perfectly crispy and delicious every time:

1. Use Ripe but Firm Saba Bananas (or Plantains): Overripe bananas will become too mushy during frying, while unripe bananas will be too starchy and lack sweetness. Choose saba bananas (or plantains) that are ripe but still firm to the touch for the best texture and flavor.
2. Don’t Overcook the Sticky Rice: Cook the sticky rice just until it’s tender and sticky, but not mushy. Overcooked sticky rice can become too soft and lose its texture in the turon. Follow the cooking time in the recipe closely.
3. Wrap Tightly and Seal Well: Wrap the turon tightly to prevent the filling from leaking out during frying and to ensure a crispy wrapper. Make sure to seal the edges of the spring roll wrapper firmly with a little water to prevent them from opening up while frying.
4. Fry at the Right Oil Temperature: The oil should be hot enough to fry the turon quickly and create a crispy exterior, but not too hot that it burns the sugar before the inside is cooked through. Maintain a medium heat and adjust as needed. Test the oil temperature with a small piece of wrapper before frying a whole batch.
5. Don’t Overcrowd the Pan: Fry the turon in batches, ensuring there’s enough space in the pan. Overcrowding will lower the oil temperature and result in soggy, oily turon instead of crispy ones. Fry in smaller batches for best results.

Frequently Asked Questions (FAQ) About Sticky Rice Turon: Your Turon Queries Answered

Q1: Can I use regular bananas instead of saba bananas?
A: While saba bananas are traditional for turon, you can use ripe but firm plantains as a good substitute. Regular Cavendish bananas (the common yellow bananas) are not ideal as they tend to become too soft and mushy when fried. If you must use them, choose slightly underripe ones and handle them very gently.

Q2: Can I bake Sticky Rice Turon instead of frying?
A: While frying is what gives turon its signature crispy texture, you can try baking them for a healthier option. However, they won’t be as crispy as fried turon. To bake, preheat your oven to 375°F (190°C). Place the assembled turon on a baking sheet lined with parchment paper. Brush them lightly with melted butter or oil and bake for 20-25 minutes, flipping halfway through, until golden brown.

Q3: How do I store leftover Sticky Rice Turon?
A: Leftover Sticky Rice Turon is best enjoyed within a day or two. Store them in an airtight container at room temperature. The wrapper will lose some of its crispness over time, but you can reheat them in an air fryer or oven to try and restore some crispiness. Reheating in a microwave is not recommended as it will make them soggy.

Q4: Can I make Sticky Rice Turon ahead of time and freeze them?
A: You can assemble the turon ahead of time and freeze them before frying. Wrap each assembled turon individually in plastic wrap and then place them in a freezer-safe bag or container. When ready to cook, you can fry them directly from frozen. You may need to fry them for a slightly longer time to ensure they are cooked through and golden brown.

Q5: My turon wrapper is not getting crispy, what am I doing wrong?
A: Several factors can contribute to soggy turon:
* Oil Temperature Too Low: Ensure your oil is hot enough before adding the turon.
* Overcrowding the Pan: Fry in batches to avoid lowering the oil temperature.
* Too Much Moisture: Make sure your banana slices aren’t too wet. Pat them dry if needed.
* Not Enough Frying Time: Fry the turon until they are truly golden brown and crispy, not just lightly browned.
* Using the Wrong Type of Wrapper: Make sure you are using spring roll wrappers (lumpia wrappers), not egg roll wrappers, which are thicker and may not crisp up as well.

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