Ingredients

  • Yields 10-12 rolls
  • For the Ube Jam (halaya):

    2kg cubed ube (purple yam)

    1L water

    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:

    80g butter

    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)

Matthias' Ube Turon with Vanilla Ice-Cream
Recipe Courtesy of
Asian Food Network

Matthias' Ube Turon with Vanilla Ice-Cream

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Crispy egg rolls stuffed with a sweet and vibrant purple yam filling, delicious Ube Turon is served with a creamy ganache made with white chocolate and vanilla, with a serving of vanilla ice-cream on the side. Great sweet treat for Holy Week.
  • Hard
  • 40 min
  • 120 min
  • 15 min
  • 4 steps
  • 17 Ingredients
  • Hard
  • 4 steps
  • 17 Ingredients
  • 40 min
  • 120 min
  • 15 min

Instructions

  1. Cook ube halaya

    • Boil the cubed ube in a pot of water for 15 minutes. By then, it should pass the fork test by sliding the tines easily into the ube. 
    • Take off heat, rest until room temperature. Then drain off the water, blend. If you have an immersion blender, you can move onto the next step with the ube back into the pan. Otherwise, 
    • Add the ube to a blender or food processor, and blend with the remaining contents except for the ube extract. 
    • Move the content from the blender to a pot or pan and heat on low for 45 minutes, stirring very often as to not burn the jam. Allow as much liquid to evaporate as possible, carefully seasoning only with the ube extract. 
    • Set aside to cool.


  2. Prep the Jackfruit

    • Peel jackfruit (langka) flesh from inside the fruit, removing the seeds from the pod. 
    • Peel into thin strands. 
    • Set aside.

    | Chef's Tips: Jackfruit can be swapped with starchy banana (saba) or marshmallow for an even more decadent option.



  3. Make the ganache

    • Let a knob of butter melt in a pot or pan. 
    • Add white button medallions and keep stirring on low heat so as to not burn it. This is key during these steps for the ganache.
    • Add milk and confection sugar to the mix, whisking away on low heat.
    • Add a couple drops of ube extract for the color and flavor. 
    • Next add the seeds and pod of a vanilla bean or use vanilla extract.
    • Remove it from the heat and reheat when ready to drizzle for plating.

    | 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.



  4. Pan-fry the turon

    • Prepare the turon egg rolls by placing the ube jam sideways in a log formation with strands of jackfruit on top. Roll into the shape of an eggroll or burrito, using excess jam as the glue that holds it together.
    • Heat clean cooking oil in a pan, deep enough to cover half of the eggroll depth-wise. Fry the rolls on medium high heat, 3 minutes each side. 
    • Set on a plate covered with paper towel to dry.
    Pan-fry the turon


Plate and Serve!

Place the turon on a plate, drizzle over the ganache on top. Serve some vanilla ice cream.

Plate and Serve!
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    Ingredients
    • Yields 10-12 rolls
    • For the Ube Jam (halaya):

      2kg cubed ube (purple yam)

      1L water

      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:

      80g butter

      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)

    Nutrition
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