Your email address will not be published. You have to mash the banana first before mixing it with other ingredients and in the mixture. "Poke" the dough balls with the bamboo stick before deep-frying to prevent them from "exploding" and to lessen the splattering of hot oil. Hello! If you cooked the first batch of your dish and it is not intact with each other, try to make the batter crispier by adding chilled-milk. I'm pescatarian so it's quite hard to find a dim sum that tastes good AND is edible for me. :). Here’s a cheating way to cook this dish with similar results, saving more time and energy, without standing near the stove half an hour long. Season with salt. If you purchased an overripe banana, you could still use it by mashing it instead of slicing it. It also uses mashed ripe cardava bananas rather than dessert bananas. First, you need to make sure that the glutinous rice is already finely ground. Dough should not feel dry or too sticky. This way is one of the very common methods used by many people in making the featured dish. Many people love sweet foods, and they also love experimenting with their favorite ingredients. Continue to cook for another 1 to 2 minutes or until golden. Forgot to ask can I put seasoning in the water and use it to stir fry the rice or do I have put seasoning last after the rice is done? Hello Christine love your recipes!I wondered on your cheats version do you let the rice cool first or stir fry straight away?Also thinking if I have any left I might stuff it into chicken wings then fry :) I had this dish in a thai restaurant and tasted great! When it comes to cooking this dish, the texture of the end outcome is quite tricky to control. After a few tries, I found 1 ½ cups glutinous rice flour to 1 cup of water ratio to yield the soft and chewy texture I like. I didn't know it's made like this traditionally. Dough should not feel dry or too sticky. To PP @ Yummyfoodie,It seems to be very essential to use a non-stick pan if you don't want your rice too greasy. Over medium heat, bring to a boil. This is one of my son's fav dish. In a wide pan over medium heat, heat about 3-inches deep of oil. I have a multi-function cooker that can make risotto as well, without any pressure by default. Wondering if these have to be eaten warm or can they be made to be eaten later in the day? Tried this recipe? Store at room temperature for about 1 to 2 days. Then add 2 tablespoons of water at a time, cook on medium heat. In a bowl, combine flour, salt and sugar. Hi Christine, Another method is add the soaked glutinous rice with water to the fried dry shrimps, mushroom, etc ( I also add diced chicken) then add seasoning to taste. But instead of using plain all-purpose flour, my lola is using glutinous rice flour or malagkit na bigas and rice flour.. As for the banana, instead of dicing the bananas, we just cut it thinly then arrange them in the pan when frying the marahuya. Use enough oil, so the rice balls are submerged. I am lazy, I think I wil choose over cheating method :P My colleague ever used this traditional method to cook the glutinous rice, it is really very fragant and yummy. Another common name of banana fritter in the Bicol region is sinapot or baduya. Aside from the first two variants, this version requires more effort. As the wok is sticked up with rice, I tried the second batch on a non stick pan since the leftover rice is not as much. Gently add balls into the oil and cook, stirring occasionally, until they float to the top. This Baked Pork Chops with Rice dish is very popular and well-liked in Hong Kong. I use to season towards the end of cooking because I can easily control the taste. Thanks for compliments.The purpose of cheesecloth is to help hold the rice when placing on a tray with holes. Add milk, egg and vanilla to the flour mixture and mix well. Discovering a wonderful dish that would satisfy your cravings for this banana featured recipe is the perfect option. your bowl of 糯米飯 looks yummy :). But I rarely have the one I like at the restaurants, so maybe I should try your recipe. A little bit of patience goes a long way. Usually, the featured dish’s mixture is flour, eggs, water, sugar, milk, and butter. Arrange in single layer on a wire rack set over a pan or on a parchment-lined baking sheet to cool. It’s better to use non-stick frying pan to stir fry the glutinous rice. This method of cooking, it made your cooking easier than the first technique. You could use a ripe banana, make sure that it is not overripe to keep your dish from falling apart. But since I've become a vegetarian I haven't been able to savor one of my favorite foods. One should also make sure that the batter actually has the texture to cover the entire mashed saging na saba.eval(ez_write_tag([[300,250],'bitemybun_com-medrectangle-4','ezslot_4',114,'0','0'])); As for the banana, it can be mashed and covered with the flour batter or it can be prepared sliced (which is what Bicolanos would do). Fry on each side on a medium heat until golden brown. Nice to meet you, Lalaine. Stir the batter until it gets moistened. Thank you for sharing this recipe. Your email address will not be published. Set aside. Which one would you recommend? For us we found that making the dough "wetter" using coconut milk, then portioning out onto a cookie sheet, semi freezing it, then molding into a ball form before completely freezing them helps with the "exploding" issue. Stir until flour is moistened. Haven't made this for him for a long time. For the simplified method, does it require a non-stick pan? If it feels too dry, add more water a tablespoon at a time until the dough is smooth and pliable. I like to use the wet method, which is simply adding ¼ cup of water to 1 cup of sugar and boiling off the mixture until thick and golden in color. Christine,I just stumbled on your website and it has become my Bible for Chinese cooking. This recipe yields for 3 to 4 people, depending on how hungry they are. Thus, add a small amount of water at a time along the way of stir-frying rice. Move the pan around and spread out the egg into a disc. The maruya recipe is not really complicated as you just need to remember Four main ingredients; the ripe Saging na Saba (cardaba bananas), flour, milk, and sugar. Transfer in a serving plate. If you are using glutinous rice, make sure that it must finely ground to make the batter smooth and soft. Your pics looks sooo good. Dish out and steam until done. Scoop about 1 teaspoonful of dough and roll in palm of hands into 1-inch balls. Banana is one of the staple food crops known in the Philippines. Copyright © 2017 The look is simply horrible. Should I cook the white rice first and at which stage to add in the white rice?Appreciate for your advise :). I love food trucks, the food are usually unique and different from regular restaurants. You can also follow me on Facebook and Pinterest. Some will say that it is easier to fry the maruya if the bananas are mashed. If too wet, add more glutinous rice flour a tablespoon at a time. Too hot and the rice balls will brown on the outside before completely cooked through on the inside and might cause the balls to explode.