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Q&A for How to Make Turon (Bananacue Wrap)
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QuestionI drained the langka syrup before I put the plantain, sugar, and langka into the wrapper, but I found that when I made turon and fried it, it got soggy. Why might this occur?Community AnswerYou used too much liquid. Also, don't immerse it like you would for regular frying, and carefully turn it.
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QuestionWill the brown sugar syrup harden when poured over the fried turon?Community AnswerIt will not have a silky texture. It will be thicker. If you refrigerate it overnight, it will harden and become sticky.
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QuestionCan I find canned lanka? Is it also called jackfruit?Community AnswerYes, you can purchase lanka in a can. It is also known as jackfruit.
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QuestionCan I add sugar and grated coconut to the stuffing before, rolling and frying?Community AnswerIf this is something you'd like to flavor your wraps with, it can't hurt to try. Do a trial run and see if it tastes great; if it does, you've got yourself a new dish.
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QuestionHow can I make the crispness of turon last longer?QamarTop AnswererMake sure you allow them to cool on a spaced wire rack so that the skin doesn't steam and soften. It might also help to reheat them in the oven for a few minutes so they can crisp slightly.
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QuestionCan I use plantain if I don't find saba?Community AnswerAssuming it is a starch, then yes, because that's what plantains are. In most baking, you can substitute any ingredient for another of your choice from appropriate choices. So if, saba is a starch product, then yes, you can.
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