Here’s How to Make Mang Tootz’ Bananarhum-a Turon at Home

July 9, 2019

We dare say it—turon is the ultimate sweet Filipino snack. It’s crunchy outer layer and soft banana (and/or langka) filling are a match made in heaven. And the fact that it’s main ingredient is a fruit pretty much cancels out the amount of sugar that’s in it, too. There are plenty of famous turons in the city, but Mang Tootz’ bananarhum-a is at the top of the game, with a variation that elevates the flavor while maintaining a decent price.

The tossing is probably the best part, especially if you have the courage to really get in there. Go for it, we believe in you.

Not everyone is as lucky the kids in U-Belt who have easy access to Mang Tootz for their turon fix. But we’ve got you—here’s a bananarhum-a hack to make at the comfort of your own home. It was tricky to get right, so props to the guys at Mang Tootz for telling us what exactly goes into their signature dish. So all we had to do was figure out how much of each ingredient you need and come up with a detailed step-by-step of how to recreate it. FYI, the amount of rhum used here (at the amount of time it’s being cooked) won’t actually get you drunk. Also, pro tip: if you’re afraid that it might come out too sweet, try to get saba that’s not too old (the older they are, the sweeter they taste).

Mang Tootz Bananarhum-a

  • Serves: 3-4 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Easy



  • ¼ cup powdered sugar
  • ¼ cup powdered milk
  • ½ tbsp. cinnamon


  • 4 pcs saba
  • 12 small lumpia wrappers
  • Oil, for frying


  • ¼ cup margarine
  • ¼ cup langka, shredded
  • 2 tbsp. banana flavoring
  • ½ tsp. banana extract
  • 1 tbsp. cinnamon
  • 1 tbsp. dark rum
  • ¾ cup pineapple juice
  • ½ cup brown sugar
  • 1 tbsp. sesame seeds


  1. Combine powdered sugar, powdered milk, and cinnamon in a bowl and set aside for serving.
  2. Preheat oil for frying.
  3. Cut saba into thirds lengthwise, then individually wrap each slice in lumpia wrappers.
  4. Fry in hot oil until golden brown, moving occasionally to prevent sticking.
  5. Once brown and crisp, remove turon from oil and set aside to drain on paper towels.
  6. For the sauce, heat margarine in a large pot or wok over medium-high heat, followed by the langka.
  7. Cook until margarine is melted.
  8. Add banana flavoring, extract, cinnamon, and rum.
  9. Stir until well combined and then add in pineapple juice.
  10. Cook until langka is tender, about 5 minutes.
  11. Add in sugar and stir to prevent lumps, and cook until sugar is dissolved and the sauce is thickened, about 5-8 minutes.
  12. Turn heat to high and add fried turon to the syrup and toss until coated and syrup has thickened over the turon.
  13. Toss in sesame seeds then transfer to a serving plate.
  14. Top with powdered sugar, powdered milk, and cinnamon mixture before serving.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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