Turon’g Nutella, Maruya, Gata’t Pandan

October 20, 2013

In the Philippines, we only have two seasons—wet and dry. (That’s why I don’t drink Four Seasons here, it just doesn’t fit.) Even then, those two seasons can get pretty crazy. We often have floods when it’s supposed to be “summer” and still sweat our asses off even when Christmas is just around the corner.

With our kind of schizophrenic weather, it’s no surprise we end up mixing opposites in other parts of our lives as well. We love our Filipino streetfood. They’re favorites for everybody (rich or poor, young or old) to snack on anytime they feel peckish. However, we also have a soft spot for fancier cuisines and fine dining experiences. For us Pinoys, combining the two is a no brainer.

With my Turon’g Nutella, Maruya, with Gata’t Pandan, the humble original is elevated to please even the most discriminating diner while still staying true to its unpretentious roots.

Nutella Turon3

I opted to use Thai Rice Paper for the turon because it does not require a thickened sealing paste nor an eggwash. It just naturally adheres to itself. If you decide to use the traditional palengke Lumpia Wrapper, by all means, make Manong/Manang proud!  You’ll just have to seal it with a cooked cornstarch gawgaw or an egg thinned with water.

The Maruya batter is simple to do. Have you noticed how it’s basically just a tempura batter sans salt? For the Pandan Sauce, there’s no need to use a  thickener. Just let it slowly reduce. If you find it hard to locate, you may replace the Kurmura with puffed Pinipig (or just do away with it entirely and use coarsely-chopped toasted cashews and peanuts).

Nutelle Turon2

Turon’g Nutella, Maruya, Gata’t Pandan

Total Time: 15-20 minutes || Yield: 4 servings

Ingredients for the Turon

  • 2 (each halved) spring wrappers or 4 small sections of Thai/Viet rice paper
  • 2 tbsp or 30ml Nutella
  • 2 small pieces saba banana (must be very ripe)
  • 1/2 cup or 120ml oil, for frying

Ingredients for the Maruya

  • 2 small pieces saba banana (must be very ripe)
  • 1 tbsp or 8g all-purpose flour
  • 1 tsp or 4.5g cornstarch
  • 3 tbsp or 45ml carbonated water

Ingredients for the Gata’t Pandan

  • 3 pcs chopped pandan leaves
  • 1 cup or 250ml coconut cream
  • 1 tbsp or 8g washed sugar

Ingredients for the Garnish

  • 1 tbsp kurmura (Indian puffed rice)
  • 2 tbsp or 16g muscovado or coco sugar
  • 2 tsp or 7g confectioner’s sugar, for dusting
  • Pandan leaves

Procedure

  1. If using Thai/Viet Rice Paper, set each sheet first between two moist towels. In less than a minute, it’ll soften up.
  2. Dab a line of, or half a teaspoon of, Nutella from left to right on 2/3 of the wrapper. Unless you’re a lefty, then go the opposite way. Arrange the ¼ inch thick sliced Saba over it. Roll tightly and fry.
  3. Lightly dredge the 1” square sliced Saba in Corn Starch. Don’t over-coat, unless you’re carbo-loading. Dip in the (pre-chilled) batter of AP Flour and Carbonated Water and you’re ready to fry.
  4. Fry.
  5. Set the fried Maruya and Turon on a cooling rack to drain. Dust the Maruya with Confectioner’s Sugar. Or if you’re a Vegan, use Xylitol.
  6. In a blender, puree the chopped Pandan Leaves with the Coconut Cream until almost no trace of Pandan speckles are present. Strain over a pot using a sieve. Cook over medium-low heat with the Washed Sugar until thickened. Stir constantly.
  7. Arrange as shown on the picture. Or call me.
4 comments in this post SHOW

4 responses to “Turon’g Nutella, Maruya, Gata’t Pandan”

  1. Russ says:

    Thanks for the share, I’ll boldly try the Nutella turon for mirienda. Nice photos too.

  2. Clyde Rennell says:

    How much coco cream did you use? I mean, is there any ratio with the coco cream and pandan leaves?

  3. Mikka Wee says:

    Whoever thought Nutella and pandan tasted so good together! Yummm.

  4. […] the same batter you used for the Maruya. Coat the onion rings and deep fry, strain and season while hot. Set […]

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