For the Ube Jam (halaya):
2kg cubed ube (purple yam)
230ml coconut milk
230ml condensed milk
230ml evaporated milk
230ml brown sugar/muscovado
20ml purble ube extract and color
For the eggroll:
1 package of premade egg roll wraps
The flesh of 1 kg of jackfruit (langka) (it yields quite a small amount to the shape and size of the fruit)
230ml clean frying oil
For the ganache:
200g white chocolate buttons
200ml evaporated milk
43g powdered convection sugar
20ml purple ube extract and color
1 vanilla pod (approx. 5g) and seeds
For final plating:
Vanilla ice-cream (to serve)
| Chef's Tips: Jackfruit can be swapped with starchy banana (saba) or marshmallow for an even more decadent option.
| Chef's Tips: Pay very close attention to the ganache and the ube jam while cooking them on low, these thick liquids can easily start burning at the bottom of your pots and pans without you noticing. You must always mix it to keep the content moving.
Ube extract and vanilla beans can be replaced with vanilla extract.
Ganache can be replaced with a berry syrup or reduction.
Place the turon on a plate, drizzle over the ganache on top. Serve some vanilla ice cream.