Banana Rhuma

🧂 Ingredients

• 2 large plantains or 4 saba bananas

  (cut into strips)
• 16 pcs. spring roll wrappers
• 2 cups vegetable oil
• 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
• 3 tbsp sesame seeds

  (toasted)
• 1 tbsp skimmed milk
• 1 tbsp powdered sugar
• 1/4 tsp cinnamon powder

Instructions

• 1 If using plantains, Peel then cut in half crosswise then slice halves into 4
  strips. For saba, peel then cut into 4 strips.
• 2 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.
• 3 Brush a little bit of water at the end to seal the wrapper. Repeat these steps
  with the rest of the banana strips.
• 4 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.
• 5 Remove fried wrapped bananas from the pan using a strainer to remove excess oil.
  Transfer in a plate then set aside.
• 6 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.
• 7 Stir-in the rum and let simmer for 2 minutes to let the scent of alcohol
  evaporates.
• 8 Add the pineapple juice and stir to combine ingredients. Continue cooking until
  jackfruit is soft, cook through and sauce is reduced.
• 9 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.
• 10 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!

Nutrition Info