Turrone malajket with sweetened lanka

Turrone is fixed Filled with sticky rice and jackfruit, coated in sugar and fried until golden and caramelized. These Filipino-style spring rolls are filling, delicious, and perfect as a snack or dessert!

Turrón is one of my favorite desserts. Although the classic version of saba bananas and jackfruit slices is delicious, I like to switch things up with bananas with cream cheese spring rolls or creamy mango cheese torrone. These simple ingredient swaps are a great way to add variety and take Filipino street food to a new level of delicious!

While the lumpiang marigold is perhaps the most famous type of turrón, there are different regional variations with different fillings such as kamut, sweetened mongo beans, cheese, and coconut. Popular in Sultan Kudarat and Batangas provinces, turon malajket or turon pico uses glutinous rice and sweetened jackfruit.

Note the ingredients

• Glutinous rice– Also called malajkit, sweet rice, or sticky rice.
• coconut milk– Provides a rich and creamy flavour
• salt– Balances richness and sweetness
• During the paper– It is also called a screw. Adds a nutty aroma and flavour.
• Lumpia wrapper– Use spring roll for best results
• Sweetened jackfruit– Use homemade or store-bought
• sugar– For caramel coating
• Oil – Use oils with high smoke points and a neutral taste, Such as canola, vegetable, avocado, or safflower oil

How to cook sticky rice in a rice cooker

While you can cook sticky rice on the stove or in the microwave, the simplest method is in a rice cooker, as there is no need to pre-soak the rice grains.

1. Rinse the glutinous rice under cold running water to remove excess starch. Drain well to remove excess liquid that may affect the texture. Combine rice and coconut milk in a rice cooker.
2. Add a fresh, knotted pandan leaf for aroma and flavour.
3. Cover the lid and press the COOK button. When the rice is cooked, leave it for about 5 minutes before removing the lid.
4. Using a fork, stir the rice to separate the grains. Allow to cool completely.

Turrón’s steps are sticky

1. Place a piece of wrap on a flat, diamond-like work surface. Place 2 tablespoons of cooked glutinous rice in the center of the wrapper and top with 2 to 3 jackfruit slices. Do not overfill the wrappers or they will burst.
2. Fold the bottom pointed end of the wrapper over the filling. Fold the side ends of the paper inward and roll tightly into a log. Moisten the pointed edge of the wrap with a layer of water to seal it completely. We wrap it well and seal it tightly so that the oil does not leak during frying.
3. Repeat with remaining rice mixture. Heat the oil in a wide frying pan. Maintain an ideal temperature between 350°F to 375°F. Too hot and the sugar coating will burn and become bitter; Too low and the torrent will absorb more grease.
4. Roll the turrón in sugar to completely cover it to create that golden, caramelized layer, but you can drizzle it with coconut caramel sauce instead to make it extra special.
5. Add the spring rolls seam side down into the hot oil and fry until golden brown, crispy and caramelized on all sides. Fry in enough oil to cover the turrón for the best texture.
6. Remove from the pan using tongs and drain on a wire rack set over a baking tray to catch oil drips. Do not drain on paper towels, as it will stick to the caramelized sugar. Serve immediately.

Serving suggestions and storage instructions

I was initially skeptical about this recipe, but it turned out better than I expected! Delicate Malagkit with its rich coconut flavor and pandan aroma goes well with crunchy lumpia wrappers and caramelized sugar coating. You will love this unique combination as a snack or dessert with coffee or sago in Gulaman Samalamij!

If you’re looking for more sweet rice recipes, try this delicious pico or puto maya with mango. Enjoy!

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Turrone malajket is stuffed with glutinous rice and jackfruit, coated in sugar, and fried until golden and caramelized. These Filipino spring rolls are filling, delicious, and perfect as a snack or dessert.

Preparation time: 20 minutes minute

Cooking time: 30 minutes minute

turn: Dessert, snack

24 Shares

ingredients

• 2 Glasses Glutinous rice
• 2 ½ Glasses coconut milk
• ½ small spoon salt
• 1 Pandan leaf, knotted (optional)
• 24 Spring roll wrappers
• 1 cup Sweetened jackfruit slices
• 1 cup sugar
• canola oil

directions

• In a bowl, rinse the sticky rice 2 to 3 times or until the water runs clear. – Strain well using a fine mesh sieve.

• In a rice cooker, combine rice, coconut milk and salt. Stir to distribute. Place the pandan leaf in the rice, if using.

• Cook in rice cooker. When the rice cooker beeps, leave it covered for about 5 minutes.

• Remove the pandan leaf from the cooked rice and discard. Using a fork, gently stir the rice to separate the grains and leave it to cool completely.

• Separate covers into individual sheets. On a flat work surface, lay out the wrapper like a diamond.
  

• Spoon about 2 tablespoons of cooked glutinous rice into the center of the wrapper and top with 2 to 3 jackfruit slices.

• Fold the bottom pointed end of the wrapper over the filling. Fold the side ends of the paper inward and roll tightly into a log. Moisten the pointed edge of the wrap with a layer of water to seal it completely. Repeat with remaining rice mixture

• On a flat plate, roll the torrone in sugar until completely covered.

• In a frying pan over medium heat, heat the oil to a depth of about 2 inches. Add the spring rolls, seam side down, and fry, turning once or twice, for 2 to 3 minutes on each side or until golden brown and the sugar caramelizes.

• Using tongs, remove the torrone from the pan and arrange it on a wire rack over a baking sheet. Serve immediately.

Notes

• Cool the cooked Malagkit completely and drain the jackfruit well as the rising steam and excess liquid may tear the wrappers.
• Cover the lumpia wrappers with a damp cloth while rolling them to prevent them from drying out.

video

Nutrition information

Calories: 218Calories, Carbohydrates: 34g, protein: 3g, fat: 8g, Saturated fat: 5g, Cholesterol: 2mg, sodium: 162mg, Potassium: 86mg, Fiber: 1g, sugar: 8g, Vitamin A: 5international unit, Vitamin C: 0.2mg, Calcium: 18mg, iron: 1.7mg

“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.