The Red Gingham: Banana Jackfruit Pockets

Monday, May 23, 2011

Banana Jackfruit Pockets

I just love bite size desserts. Everytime I attend functions at a hotel, or go to one of the buffets in Las Vegas, I always gravitate towards the dessert table first. Not only am I attracted to it because of how quaint they look but I think it serves the diner a practical purpose to serve them in small portions. Having them this way allows us to sample more than just one dessert rather than getting full on one regular sized serving. Inspired by Veggie Girl's Chocolate Wontons, I thought I'd create something petite for dessert.

This dessert is traditionally Filipino, known as "turon." It can be served either as a snack or dessert. Traditionally, the finished product is like a full sized eggroll about 6 inches long, and inside is half a banana, cut lenghtwise. My version is a lot smaller than that, thus it's bite sized. If you are counting calories, this is the way to go. At least you can still have it, if just for the taste of it. But if you're like me, one bite is not enough.

Ingredients:
1 Burro Banana
1 ear of jackfruit
5 eggroll wrappers
6 teaspoons brown sugar
1 teaspoon cornstarch
2 teaspoons water

Procedure:

1. Combine cornstarch and water. Set aside.

2. Cut up the banana in half inch rounds and then each round in half.

3. Cut up the jackfruit into strips.

4. Use one wrapper and lay it down diagonally and place about 1/2 teaspoon of sugar on the upper half. Place two banana pieces and and 1 or 2 strips of jackfruit. Fold the lower half up and seal the edges with the cornstarch mixture.

5. Fold the sides towards the middle, and seal the last fold with the cornstarch mixture.

6. Deep fry in hot oil until golden brown. Sprinkle a little bit of the brown sugar on top each piece as soon as you drop them in the oil. Makes 8 pockets.